"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mid Eastern Vegetable Salad Recipe

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This recipe for Mid Eastern Vegetable Salad, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barb Janiak


8 scallions, white and green, thinly sliced
1 large ripe tomato, diced
1 cucumber, diced
⅓ cup fresh parsley
⅓ cup Basil
cup freshly squeezed lemon
3 cloves garlic, chopped fine
1 can Chick Peas
cup olive oil
6 oz Feta Cheese
Kosher salt
Fresh ground pepper

Combine scallions, cucumbers, tomatoes, chick peas, parsley, and basil. Whisk lemon juice, garlic, 2 Teaspoons salt and 1 Teaspoon pepper together. Slowly whisk in olive oil and pour over salad, tossing gently. Add Feta cheese and toss gently.




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