Instructions: Combine the mint, parsley, tomatoes, cucumber, green onion and pine nuts.

For the dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well. Slowly beat in the olive oil. Stir in the cinnamon and allspice.

The vegetables may be prepared 4 to 6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.

This recipe yields 4 cups.

Description: "This salad can be served with a handful of crumbled feta cheese on top."

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