Post by goodcookin on Oct 14, 2007 0:16:26 GMT -5
Fatoush (Lebanon)
2 small (6-inch diameter) pita breads
8 romaine lettuce leaves, washed, patted dry
1/2 bunch radishes (about 8 medium-sized), cleaned well and thinly sliced
2 green onions, washed, dried, chopped
4 to 5 salad cucumbers, peeled, sliced or diced
2 medium tomatoes, washed, cored, cut into chunks
1/4 cup finely chopped flat-leaf parsley
1 large clove garlic, peeled, crushed
2 tablespoons ground sumac
1/4 cup fresh lemon juice, or to taste
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped mint
Preheat the oven to 350 degrees or turn on the broiler.
Slice each pita bread in half horizontally. Place the pitas on a baking sheet and crisp them in the oven 6-8 minutes.
Remove the pitas from the oven; when they are cool enough to handle, break them into bite-size pieces. Place the pieces in a large serving bowl.
Tear the romaine into bite-size pieces and add them to the bread.
Add the radishes, green onions, cucumber, tomatoes, parsley and garlic. Gently toss to combine all ingredients.
In a small bowl, whisk together the sumac, lemon juice, oil, salt, pepper and mint. Pour the dressing over the salad and toss to coat.
Serve immediately, or cover and chill up to 2 hours before serving.
Adapted from "A Taste of Lebanon" by Mary Salloum
125 calories (51% from fat), 7 grams fat (1 gram sat. fat), 13 grams carbohydrates, 3 grams protein, 379 mg sodium, 0 mg cholesterol, 43 mg calcium, 2 grams fiber.
2 small (6-inch diameter) pita breads
8 romaine lettuce leaves, washed, patted dry
1/2 bunch radishes (about 8 medium-sized), cleaned well and thinly sliced
2 green onions, washed, dried, chopped
4 to 5 salad cucumbers, peeled, sliced or diced
2 medium tomatoes, washed, cored, cut into chunks
1/4 cup finely chopped flat-leaf parsley
1 large clove garlic, peeled, crushed
2 tablespoons ground sumac
1/4 cup fresh lemon juice, or to taste
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped mint
Preheat the oven to 350 degrees or turn on the broiler.
Slice each pita bread in half horizontally. Place the pitas on a baking sheet and crisp them in the oven 6-8 minutes.
Remove the pitas from the oven; when they are cool enough to handle, break them into bite-size pieces. Place the pieces in a large serving bowl.
Tear the romaine into bite-size pieces and add them to the bread.
Add the radishes, green onions, cucumber, tomatoes, parsley and garlic. Gently toss to combine all ingredients.
In a small bowl, whisk together the sumac, lemon juice, oil, salt, pepper and mint. Pour the dressing over the salad and toss to coat.
Serve immediately, or cover and chill up to 2 hours before serving.
Adapted from "A Taste of Lebanon" by Mary Salloum
125 calories (51% from fat), 7 grams fat (1 gram sat. fat), 13 grams carbohydrates, 3 grams protein, 379 mg sodium, 0 mg cholesterol, 43 mg calcium, 2 grams fiber.