I usually prefer vinegar to lemon juice in salads featuring uncooked vegetables. As a general rule, lemon juice is more popular in other salads, but this is a matter of personal preference.
1 clove garlic, crushed with
1/2 teaspoon salt
1/3 cup lemon juice
1/3 to 2/3 cup olive oil (to taste)
1. Combine all ingredients, blending thoroughly.
Variation: Add 1 teaspoon ground sumac.
By Anne Marie Weiss-Armush
Recipe Reprinted by permission.
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This page created October 1999
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