Sabzee (herb salad)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Arugula or spinach greens or a mix of these |
| 1 | x | Radish sprouts; handful |
| ¼ | cup | Italian parsley |
| ¼ | cup | Cilantro |
| ¼ | cup | Dill leaves |
| 2 | tablespoons | Mint; chopped |
| 2 | xes | Scallions, chopped fine |
| Salt & | ||
| Lemon juice to taste | ||
| Leaves for garnish | ||
Directions
Wash and dry all the ingredients. Tear the greens into bite sized pieces and roughly chop the herbs, trim and slice the scallions. Toss everything together with a few pinches of salt, then add lemon juice to taste.
Serving: 1½ cups, 39 cals. 0.7 gr fat, 0 mg cholesterol,368 mg sodium (without the salt added in) By Deborah Madison From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95