Arugula Salad with Sumac

Beyza Özüdogru

"This is a Turkish salad traditionally consumed with raki, which is an alcoholic beverage. However, you can consume it at any meal. It has a sour and bitter taste."
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Ingredients

15 m servings 75 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

  • Ready In

  1. Combine onion and sumac in a bowl; rub together until well mixed.
  2. Spread arugula and tomato on a large plate. Top with onion and sumac mixture.
  3. Mix olive oil, vinegar, and pomegranate syrup together in a small bowl. Drizzle over the arugula mixture. Season with salt.

Footnotes

  • Cook's Note:
  • You can use only vinegar, only pomegranate syrup, or both.

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