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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dry the herbs and greens. | 2. The easiest way to get the parsley leaves is to take the bunch and hold it leaves down. Take a sharp knife and chop it down along the stems. The leaves will separate from the stems very nicely. Gather them together and chop finely. I had about 3 cups chopped parsley. Transfer to medium bowl. | 3. Finely chop the dill, mint and arugula. I used rather less mint. I also used watercress instead of arugula, as there was none at the market. Add to bowl. | 4. Add the chopped and seeded tomatoes (I might add more). | 5. In a small bowl, whisk together all the dressing ingredients. | 6. Drizzle over the salad and gently toss to coat. Sprinkle the pomegranate seeds over all, if using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley	1	bunch	chopped	-	-	-	-
green onion	7 -8			0.0	0.0	0.0	0.0
dill	1			-	-	-	-
tomato	2		seeded chopped	80.4198	17.3796	3.9316	0.8936
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sumac	1/2	teaspoon	ground	-	-	-	-
pomegranate molasses	1 1/2	1/2		-	-	-	-
red pepper flake	1	pinch		-	-	-	-
salt				-	-	-	-
pomegranate seed	1 -2	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.