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20 minute dinner recipes

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Fattoush

http://www.eatingwell.com/recipes/fattoush.html

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Toasting the pita adds crunch to this bright-tasting salad, and a drizzle of olive oil and a sprinkle of ground sumac—the berry of a bush that grows wild all over Lebanon—add depth. Letting the salad sit for a bit before eating allows the pita to soak up the lemony dressing.

8 servings, about 1 1/2 cups each | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F.
  2. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
  3. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes before serving.

Nutrition

Per serving : 136 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 4 g Fiber; 269 mg Sodium; 387 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat

Tips & Notes