This Beet and Date salad is nutrient-rich and similar to an Arabic salad. It features a variety of fresh vegetables and a creamy dressing, perfect for keeping you energized during Ramadan.
1: Chop the Romain lettuce and place it in a salad bowl.
2: Add the chopped tomatoes, boiled beets, cucumbers, parsley, and green onions.
3: In a separate bowl, prepare the dressing by mixing olive oil, mayonnaise, Dijon mustard, pomegranate molasses, juice from 1 lemon, Apple cider vinegar, salt, pepper, and sumac.
4: Drizzle the dressing over the salad and toss to combine.
5: Serve immediately, garnished with crumbled feta cheese and an additional lemon wedge if desired.
