Ramadan: Jarjeer (Arugula) Salad | Submitted By: IMANKAY

1 bunch arugula2 onions, thinly sliced1 cup chopped mushrooms1 tomato, diced (optional)1 teaspoon extra virgin olive oil1/2 lemon, juiced2 teaspoons sumac (see Note)Salt to tasteWash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato. Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad. Amount Per Serving  Calories: 62 | Total Fat: 1.8g | Cholesterol: 0mg

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