Jarjeer (Arugula) Salad

Jarjeer (Arugula) Salad

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"A very traditional Middle Eastern salad. It is so good and so simple you will wonder why you haven't made this before."
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15 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
  2. Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad.


  • Note
  • Sumac, available as a ground spice in Middle Eastern markets, comes from the dried berries of a shrub that grows wild in Mediterranean areas. The taste is sour, fruity and astringent.


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I just bought this dish from my local supermarket in Qatar today. It was so delicious I had to find the recipe. It also goes by the name Jirjir as the translation is literal from Arabic

We thought this was OK. It wasn't bad; it just wasn't great. I used shallot instead of onion because I prefer the milder flavor; otherwise I followed the recipe exactly. It just seemed to be mis...

DH liked this, maybe he has had it before. I didn't really like it but I will make it again for DH.

Delicious! Great as is

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