Weekly Recipe - Fattoush

This chunky Lebanese salad made with toasted pita bread highlights fresh garden vegetables.


Preparation Time: 10 minutes
Baking Time: 10 minutes
Serves: 6 to 8
Ingredients:
3 whole wheat pita bread
2 tbsp extra-virgin olive oil
2 tbsp minced fresh parsley
Salt and pepper
Salad:
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1 tbsp honey
3 cloves garlic, minced
Salt and pepper
1 head romaine lettuce, torn into pieces
(about 8 cups)
1 small head leaf lettuce, torn into pieces (about 6 cups)
2 cups coarsely chopped parsley
(about 1 large bunch)
1 cup Kalamata olives, pitted and chopped
1/2 cup fresh mint leaves, coarsely chopped
1 greenhouse cucumber, cubed
4 tomatoes, cut into thin wedges
and halved crosswise
5 green onions, thinly sliced
2 sweet green peppers, coarsely chopped
1 sweet red pepper, coarsely chopped


Preparation instructions:
On large baking sheet, brush both sides of pitas with oil. Sprinkle with parsley; season with salt and pepper to taste. Bake in 375°F oven until crisp, turning once, about 10 minutes. Let cool. Break into pieces.

Salad:
In large bowl, whisk together oil, lemon juice, honey, garlic, and salt and pepper to taste. Add romaine, leaf lettuce, parsley, olives, mint, cucumber, tomatoes, green onions, green peppers and red pepper; toss to coat. Add pita pieces. Serve immediately.

Nutritional information:
1 Serving
Protein: 6 grams
Fat: 15 grams
Carbohydrates: 29 grams
Calories: 260
High source of fibre