Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

Ancient Persian Salad
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 Tbsp Dijon mustard
1 garlic clove, minced
2 Tbsp. finely chopped fresh dill
salt and freshly-ground pepper to taste

1 bunch watercress, stems trimmed off and torn into bite-sized pieces
1/2 lb. baby spinach
2 large carrots, peeled and cut into matchsticks
1 onion, thinly sliced
1 medium-size cucumber, cut into thin rounds
one 6-oz. can chunk light tuna, drained

Begin by making the dressing. Whisk all the ingredients together in a measuring cup or small bowl until thickened.
Refrigerate, covered, so flavour can develop while you prepare the rest of the salad.

Put all salad ingredients, except the tune, in a large salad bowl.
Just before serving, add the tuna.
Whisk dressing again and pour over salad.
Toss lightly to coat and serve immediately.

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