Fattoosh Mixed Herb and Toasted Pita Salad

Becky Luigart-Stayner

Recipe from

Nutritional Information

Calories 169
Caloriesfromfat 24 %
Fat 4.6 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 6.8 g
Carbohydrate 28.1 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 480 mg
Calcium 133 mg

Ingredients

2 (6-inch) pitas
3 tablespoons ground sumac or 2 tablespoons grated lemon rind
1 tablespoon extra-virgin olive oil
8 cups thinly sliced romaine lettuce
2 cups chopped tomato
1 1/2 cups chopped fresh parsley
1 cup thinly sliced green onions
1/2 cup chopped fresh mint
1/2 teaspoon salt
1 cucumber, quartered lengthwise and thinly sliced (about 2 cups)

Preparation

Preheat oven to 400°.

Place pitas in a single layer on a baking sheet. Bake at 400° for 6 minutes or until toasted; break into bite-size pieces. Combine pita, sumac, and oil, tossing well to coat. Add lettuce and remaining ingredients; toss well.

Note: Ground sumac is available at Middle Eastern markets.

Note:

October 2000