Shepherd's Salad
Sample Dishes from Turkish Cuisine
Shepherd's Salad (Çoban Salatası)
| Ingredients | Measure | Amount |
| Cucumbers | 2 medium size | 220 grams |
| Tomatoes | 3 large size | 375 grams |
| Green peppers | 4 medium size | 60 grams |
| Spring onions | 7 medium size | 150 grams |
| Parsley | 2/4 bunch | 40 grams |
| Fresh mint | 7- 8 sprigs | 20 grams |
| Olive oil | 2 tablespoons | 20 grams |
| Lemon juice | 2 tablespoons | 20 grams |
| Salt | 1 teaspoon | 6 grams |
Preparation
Wash the vegetables,
peel the cucumbers, remove stems and seeds of the green peppers, remove the
surplus parts of onion, parsley and the mint. Chop the onions and the green
peppers 1 cm. thick and the tomatoes and the cucumbers into 1 cm. cubes. Finely
chop the mint and parsley. Add lemon juice and salt to olive oil, whisk well
and pour over the salad.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 58 cal |
| Protein | 1.4 g |
| Fat | 3.6 g |
| Carbohydrates | 6.2 g |
| Calcium | 33 mg |
| Iron | 0.98 mg |
| Phosphorus | 32 mg |
| Zinc | 0 mg |
| Sodium | 398 mg |
| Vitamin A | 1456 iu |
| Thiamine | 0.07 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.64 mg |
| Vitamin C | 40 mg |
| Cholesterol | 0 mg |
Notes
It is prepared
in all regions, particularly in the summer months.