Fattoush (Toasted Pita Bread Salad)

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* Exported from MasterCook *

 

Fattoush (Toasted Pita Bread Salad)

 

Recipe By : Natural Health, September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Middle Eastern fare

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pita breads, split into whole rounds

1 small head Romaine lettuce, leaves washed

--thoroughly dried, and torn into bite

--sized pieces (about 5 cups)

3 cups stemmed arugula leaves, washed and

--thoroughly dried

1 medium cucumber, peeled, halved lengthwise,

--seeded and diced small

8 medium radishes -- sliced thin

4 medium scallions, cut into 1/2-inch lengths

1 large tomato -- cored & diced small

1/3 cup fresh parsley leaves -- chopped

3 tablespoons fresh mint leaves -- chopped

1/4 cup lemon juice

1 medium garlic clove, put through garlic press

Salt and ground black pepper

3 tablespoons extra-virgin olive oil

 

Preheat oven to 400 degrees. Place pitas in single layer on large

baking sheet and toast, turning once, until crisp, about 10 minutes.

Cool slightly. Break into bite-size pieces and set aside until needed.

 

Meanwhile, place lettuce, arugula, cucumber, radishes, scallions,

tomato, parsley, and mint in large bowl and toss to combine.

 

Whisk lemon juice, garlic and salt and pepper to taste together in small

bowl. Whisk in oil until dressing is smooth.

 

Add toasted pita pieces to salad bowl and toss. Drizzle dressing over

salad and toss to combine. Serve immediately.

 

Per Serving: 255 calories, 8 g protein, 11 g fat, 33 g carbohydrates, 5

g fiber, 514 mg sodium, 30% vitamin A, 80% vitamin C, 15% calcium.

 

MCFormatted by Natallie <earthspectrums 8/2000.

 

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NOTES : Traditional versions of fattoush contain sumac, a lemony, tart

spice ground from red berries. A lemon vinaigrette acts as a substitute

in this rendition. Toasted pita breads provide some heft to this

summery salad.