Purslane Salad With Yogurt
Sample Dishes from Turkish Cuisine
Purslane Salad With Yogurt (Yoğurtlu Semizotu
Salatası)
| Ingredients | Measure | Amount |
| Purslane | - - | 300 gr |
| Garlic | 2 clove | 6 gr |
| Yogurt | 2 cup | 440 gr |
| Salt | 1 1/2 teaspoon | 9 gr |
Preparation
Wash purlane thoroughly;
drain. Chop coarely. Combine with yogurt, salt and crushed garlic. Chill and
serve.
Servings:
4
Nutritional
Value
(in approximately one serving)
| Energy | 77 cal |
| Protein | 5,1 g |
| Fat | 2,1 g |
| Carbohydrates | 8,5 g |
| Calcium | 182 mg |
| Iron | 1,58 mg |
| Phosphorus | 106 mg |
| Zinc | 1 mg |
| Sodium | 888 mg |
| Vitamin A | 1452 iu |
| Thiamine | 0,10 mg |
| Riboflavin | 0,22 mg |
| Niacin | 0,43 mg |
| Vitamin C | 20 mg |
| Cholesterol | 14 mg |
Regional Characteristics:
This salad is prepared
in Mediterranean an Aegean regions. Wild purslane "Töhmeken" is used instead
of cultivated one.