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RECIPE
14 INGREDIENTS9 STEPS35MIN

Middle Eastern Seven Layer Salad in a Jar

4.0
2 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This beautiful Middle Eastern Seven Layer Salad Recipe is adapted from Kristin Donnelly's Modern Potluck. The recipe will yield 4 quart jars.
35MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Quinoa , rinsed
or Any Color but Red or Black is Especially Stunning
5 cups
Water
to taste
Kosher Salt and Freshly Ground Black Pepper
1
Medium  Iceberg Lettuce , thinly sliced
or Romaine Lettuce
4 cups
Fresh Herbs
or e.g. Mint and Dill
1 bunch
Radishes , thinly sliced
3 1/2 cups
1/2 tsp
Cumin Seeds
1/2 tsp
Whole Coriander Seeds
1/2 tsp
Mustard Seeds
2 cups
Plain Greek Yogurt
1/2 cup
Mayonnaise
2 Tbsp
Lemons , juiced, freshly squeezed
2 Tbsp
White Wine Vinegar

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Nutrition Per Serving

VIEW ALL
CALORIES
749
FAT
35.1 g
PROTEIN
29.6 g
CARBS
81.3 g

Cooking Instructions

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Step 1
For the salad, in a large heavy pot, cover the Quinoa (2 cup) with Water (5 cup), add 1 teaspoon of salt and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed, 18 to 20 minutes.
Step 2
Uncover the pot, top with a clean kitchen towel, and close the pot again; let stand 5 minutes.
Step 3
Spread the hot quinoa on a platter or baking sheet and let cool to room temperature.
Step 4
In a very large clear plastic serving bowl, spread the Iceberg Lettuce (1) in a single layer and season lightly with Kosher Salt and Freshly Ground Black Pepper (to taste). Arrange Fresh Herbs (4 cup) on top, followed by quinoa.
Step 5
Spread the Radish (1 bunch) on top, followed by the Seedless Cucumber (1 pound), pushing them toward the edge of the bowl if you don't have enough of each vegetable to form a complete layer.
Step 6
For the dressing, in a dry skillet, toast the Cumin Seeds (1/2 teaspoon), Whole Coriander Seeds (1/2 teaspoon), and Mustard Seeds (1/2 teaspoon) on moderate heat until fragrant, about a minute.
Step 7
Transfer to a mortar or bowl. Use a pestle or an ice cream scoop to lightly crush the spices.
Step 8
In a medium mixing bowl, whisk the Plain Greek Yogurt (2 cup) with the Mayonnaise (1/2 cup), Lemon (2 tablespoon), and White Wine Vinegar (2 tablespoon). Season with salt.
Step 9
Spread the dressing over the salad, sprinkle with the spices, and refrigerate for at least 1 hour before serving. Serve and enjoy!

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Nutrition Per Serving
Calories
749
% Daily Value*
Fat
35.1 g
45%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
29.5 mg
10%
Carbohydrates
81.3 g
30%
Fiber
14.1 g
50%
Sugars
16.6 g
--
Protein
29.6 g
59%
Sodium
401.6 mg
17%
Vitamin D
--
--
Calcium
360.0 mg
28%
Iron
7.3 mg
41%
Potassium
1822.0 mg
39%
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