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RECIPE
16 INGREDIENTS 9 STEPS 35min

Middle Eastern Seven Layer Salad in a Jar

4.0
2 Ratings
This beautiful Middle Eastern Seven Layer Salad Recipe is adapted from Kristin Donnelly's Modern Potluck. The recipe will yield 4 quart jars.
Middle Eastern Seven Layer Salad in a Jar Recipe | SideChef
This beautiful Middle Eastern Seven Layer Salad Recipe is adapted from Kristin Donnelly's Modern Potluck. The recipe will yield 4 quart jars.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
35min
Total Time
$8.99
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 cups
Quinoa , rinsed
or Any Color but Red or Black is Especially Stunning
5 cups
Water
1 tsp
to taste
to taste
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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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
708
FAT
34.9 g
PROTEIN
27.9 g
CARBS
72.6 g

Cooking Instructions

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Step 1
For the salad, in a large heavy pot, cover the Quinoa (2 cups) with Water (5 cups) , add Salt (1 tsp) and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed for 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 (to taste) and Freshly Ground Black Pepper (to taste) . Arrange Fresh Herbs (4 cups) on top, followed by quinoa.
Step 5
Spread the Radishes (1 bunch) on top, followed by the Seedless Cucumbers (3 1/2 cups) , 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 tsp) , Whole Coriander Seeds (1/2 tsp) , and Mustard Seeds (1/2 tsp) 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 cups) with the Mayonnaise (1/2 cup) , Lemons (2 Tbsp) , and White Wine Vinegar (2 Tbsp) . 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
708
% Daily Value*
Fat
34.9 g
45%
Saturated Fat
7.4 g
37%
Trans Fat
0.0 g
--
Cholesterol
29.5 mg
10%
Carbohydrates
72.6 g
26%
Fiber
10.0 g
36%
Sugars
11.9 g
--
Protein
27.9 g
56%
Sodium
302.2 mg
13%
Vitamin D
--
--
Calcium
296.2 mg
23%
Iron
6.4 mg
36%
Potassium
1227.9 mg
26%
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