Fattoush Salad
Ingredients
2 Tbsp. vegetable oil
2 pita bread rounds, torn into bite-size pieces
1⁄4 cup olive oil
1⁄4 cup lemon juice
2 cloves garlic, minced
1⁄2 tsp. ground sumac (optional)
1⁄4 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper 4 cups torn romaine lettuce
1⁄2 medium cucumber, seeded and coarsely chopped
1⁄2 cup sliced radishes
1⁄2 cup sliced green onions
1⁄4 cup chopped fresh mint and/or Italian parsley
1⁄2 cup crumbled ricotta salata
Instructions
1. In a large skillet heat 1 Tbsp. vegetable oil over medium-high heat. Add half of the pita pieces. Cook 2 to 3 minutes or until toasted, stirring occasionally.Remove pita pieces to paper towels to drain. Repeat with remaining 1 Tbsp. vegetable oil and remaining pita pieces.*
2. For dressing, in an extra-large bowl whisk together the next six ingredients (through pepper).
3. Add the next five ingredients (through mint) to dressing in bowl; toss to coat. Add pita pieces and cheese; toss to mix. Makes 4 servings.
*TIP If you prefer to bake the pita pieces, preheat oven to 350°F. Omit vegetable oil. Lightly coat torn pita bread with nonstick cooking spray. Arrange pita pieces in an even layer in a 15×10-inch baking pan. Bake 10 to 15 minutes or until golden brown and crisp. Continue as directed in Step 2.
per serving 331 cal., 24 g fat (5 g sat. fat), 13 mg chol., 486 mg sodium, 24 g carb., 3 g fiber, 6 g pro.
2 Tbsp. vegetable oil
2 pita bread rounds, torn into bite-size pieces
1⁄4 cup olive oil
1⁄4 cup lemon juice
2 cloves garlic, minced
1⁄2 tsp. ground sumac (optional)
1⁄4 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper 4 cups torn romaine lettuce
1⁄2 medium cucumber, seeded and coarsely chopped
1⁄2 cup sliced radishes
1⁄2 cup sliced green onions
1⁄4 cup chopped fresh mint and/or Italian parsley
1⁄2 cup crumbled ricotta salata
Instructions
1. In a large skillet heat 1 Tbsp. vegetable oil over medium-high heat. Add half of the pita pieces. Cook 2 to 3 minutes or until toasted, stirring occasionally.Remove pita pieces to paper towels to drain. Repeat with remaining 1 Tbsp. vegetable oil and remaining pita pieces.*
2. For dressing, in an extra-large bowl whisk together the next six ingredients (through pepper).
3. Add the next five ingredients (through mint) to dressing in bowl; toss to coat. Add pita pieces and cheese; toss to mix. Makes 4 servings.
*TIP If you prefer to bake the pita pieces, preheat oven to 350°F. Omit vegetable oil. Lightly coat torn pita bread with nonstick cooking spray. Arrange pita pieces in an even layer in a 15×10-inch baking pan. Bake 10 to 15 minutes or until golden brown and crisp. Continue as directed in Step 2.
per serving 331 cal., 24 g fat (5 g sat. fat), 13 mg chol., 486 mg sodium, 24 g carb., 3 g fiber, 6 g pro.