Morrocan Vegetable Salad
Recipe: #32423
May 30, 2019
Categories: Salads, Potato Salad, Vegetable Salad, Cucumber, Peppers, Potatoes, Moroccan, Gluten-Free Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (391.9 g)
- Calories 313.3
- Total Fat - 16.5 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 201.6 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 8.2 g
- Sugars - 6.2 g
- Protein - 5 g
- Calcium - 65.8 mg
- Iron - 2.5 mg
- Vitamin C - 121.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
Step 2
Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
Step 3
Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad.
Step 4
Chill for at least 1 hour.
Step 5
Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
Tips
No special items needed.
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