LEBANESE FATTOUSH (BREAD SALAD)
This is a fresh and delicious salad originating from Lebanon. The fresh parsley and mint make this salad particularly yummy!
Provided by cookie
Categories Salad
Time 26m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
- Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
- Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
- Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
- Garnish salad with toasted pita.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 25.5 g, Fat 14.4 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 4.7 g
FATTOUSH - LEBANESE BREAD SALAD
The distinguishing feature of this light, refreshing salad is the addition, just before serving, of pieces of crisply toasted flat bread. Adapted from "Complete Vegetarian Cookbook" by Charmaine Solomon.
Provided by NotQuiteVegetarian
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
- Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
- Toast pita bread under the grill - it should be pale gold in colour, not brown.
- Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.
FATTOUSH - TOASTED BREAD SALAD
Fattoush is a classic Lebanese dish. It is often eaten by itself as a starter or light lunch. Saumac is an essential ingredient. It is a spice that is made from the dried, powdered berries of the sumac tree. It was my first time trying Saumac and I really enjoyed it, next time I would add one more teaspoon of the Saumac. This was used as a side salad for Recipe #218539 . This recipe comes from a book called "The Lebanese Cookbook" by Hussien Dekmak
Provided by Chef floWer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the vegetables in a large bowl and mix well.
- Add the garlic, parsley, sumac, bread, olive oil and salt to taste.
- Toss everything together and serve immediately.
Nutrition Facts : Calories 113.6, Fat 7.3, SaturatedFat 1, Sodium 25.8, Carbohydrate 11.6, Fiber 4, Sugar 5.9, Protein 2.6
FATTOUSH ( TOASTED PITA BREAD SALAD )
A little twist on your dinner salad - the lettuce is gone - toasted bread took it's place. Posted for ZWT 2006 Asia & Africa Regions as the ingredients are typical of both SW Asia & North Africa.
Provided by SusieQusie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven 400ºF
- Cut the bread into small (1 inch) pieces, place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.
- In a large bowl, combine the chopped tomatoes, green peppers, red peppers, cucumber, spring onions, garlic, parsley and mint.
- Toss with the lemon juice and olive oil. Salt and pepper to taste.
- Now add the toasted bread and mix well.
- Serve immediately.
FATTOUSH SALAD
Fattoush is a Middle Eastern bread salad full of fresh vegetables and herbs in a light citrus dressing. Our spin adds the toasted pita at the last minute so the bread doesn't get soggy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, beat lemon juice, oil, salt, pepper and garlic with whisk. Add remaining ingredients except pita; toss well to combine.
- Divide among 4 serving plates. Top with pita pieces.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 0 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g
FATTOUSH BREAD SALAD WITH HUMMUS
This is a Lebanese style bread salad, like the Italian panzanella salad. As expected, the Middle Eastern style to this salad used toasted pita and hummus. This quick and easy recipe can from the Student's Go Vegan Cookbook.
Provided by Kozmic Blues
Categories Salad Dressings
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- For the Dressing:.
- Add dressingingredients to a small bowl and wisk together until combined.
- For the Salad:.
- Preheat oven to 350.
- Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once.
- Add all vegetables, minus the shredded romaine, and herbs to a salad bowl.
- Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat.
- Break the toasted pita into bite sized pieces and add to the salad.
- Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top.
- Garnish each plate with a scoop of hummus.
- Drizzle with extra dressing if you like and serve.
Nutrition Facts : Calories 394.7, Fat 24.3, SaturatedFat 3.5, Sodium 718.3, Carbohydrate 39.3, Fiber 10.3, Sugar 5.3, Protein 11
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- Season and toast the pita bread: Arrange a rack in the middle of the oven and heat to 350°F. Brush the pita with the oil and sprinkle with the sumac and salt. Cut the pita into bite-sized pieces, then arrange on a baking sheet. Bake until crisp on the bottom and edges, 10 to 12 minutes. Break into bite-sized pieces.
- Make the vinaigrette: Place all of the vinaigrette ingredients in a glass jar. Cover and shake vigorously until emulsified.
- Build the salad: Place all the salad ingredients except the sumac in a large bowl. Top with the toasted pita, drizzle with enough sumac vinaigrette to coat the greens and pita, and toss to combine. Dust the top of the salad with the ground sumac, if desired, and serve immediately.
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