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Persian Salad Recipe

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This recipe for Persian Salad, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam (King) & Greg Brewer
Added: Saturday, September 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 med. Onion Corn Oil or Olive Oil
1 Cucumber Salt
2-3 Roma Tomatoes Lemon Juice
(because I like them best)

Directions:
Directions:
Dice onion, put in medium bowl. Dice as much of the cucumber until it looks 50-50 with the onions. Dice tomatoes, add to onion and cucumber.

Salt to taste. Add 1/8 cup oil and 1/8 cup lemon juice. Mix, taste, add salt or oil or lemon juice. You don't want to taste the oil

Serve with just about any meat and with rice.

Yeah, it's that kind of recipe.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Learned this from Roy Shojaee, who was from Iran. He used olive oil, I prefer corn oil.

I like to eat mine on top of rice with Sumac (seasoning used in the middle east)

 

 

 

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