Mayim’s Moroccan Salad

Yield:
4-6 servings

The reason I lFFO_005ove this simple recipe is: you can prep it beforehand, it stays great, it’s cheap, and it’s very yummy! The vinaigrette is simple but very flavorful, as I have found many Moroccan Jewish recipes to be.

The recipe serves 4-6, but I like to double it and eat the leftover salad throughout chol hamoed.

 

 

 

Moroccan Salad

Ingredients

For the salad:

1 thinly sliced cucumber

2 cold boiled potatoes, sliced

3 bell peppers, seeded and thinly sliced: i use one green, one red, one orange for color :)

2 2/3 cups pitted olives (any variety you like)

3 scallions, sliced thin

 

For the vinaigrette:

3-5 chopped garlic cloves

6 Tbsp olive oil

2 Tbsp white wine vinegar

Juice of 1/2 a lemon, or 1 Tbsp or so lemon juice

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh cilantro leaves

salt to taste

Directions

Lay all of the veggies and potatoes out on a nice platter (think oval-shaped platter). Scatter the olives all around and the scallions on top.

In a small bowl whisk all the ingredients for the vinaigrette.

Pour vinaigrette over the veggies, olives, and scallions.

Posted on March 11, 2013

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