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Fattoosh Mixed Herb and Toasted Pita Salad

Becky Luigart-Stayner
Yield 4 servings (serving size: 2 cups)

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)

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Note: Ground sumac is available at Middle Eastern markets.