Keshek Green Salad "Maayke"
- 1 kg of dandelion or any green salad
- 2 medium onions
- 40 g of keshek "Terroirs du Liban"
- 1 teaspoon of salt
- 4 tablespoons of olive oil
- Wash, cut and dry dandelion (or green salad).
- Peel and chop the onions.
- Mix in a large salad bowl with the powdered keshek and salt.
- Add olive oil before serving.