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INGREDIENTS
For the dressing
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground sumac (optional)
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
7 teaspoons extra-virgin olive oil
2 whole-wheat (whole-meal) pita breads, 6
inches in diameter, torn into 1/2-inch pieces
1 head romaine lettuce, diced (about 4 cups)
2 tomatoes, seeded and diced
2 small cucumbers, peeled, seeded and diced
1 red bell pepper (capsicum) seeded and diced
3 green (spring) onions including tender green
tops, minced
1 tablespoon chopped fresh mint
1/4 cup chopped fresh flat-leaf (Italian) parsley
Dietitian’s tip:
Fattoush is a traditional
Lebanese salad seasoned
with sumac, a tart, deep red
spice made from the dried
berries of the sumac bush. It can
be found in Middle Eastern
groceries and well-stocked
supermarkets.
By Mayo Clinic Staff
Fattoush
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METHOD
To make the dressing, combine the lemon
juice, garlic, cumin, sumac (if using), salt, red
pepper flakes and black pepper in a blender
or a food processor. Process until smooth.
With the motor running, slowly add the olive
oil in a thin stream until emulsified. Set the
dressing aside.
Preheat the oven to 400 F. Spread the pita
bread pieces in a single layer on a baking
sheet and bake until crisp and lightly golden,
about 8 minutes. Set aside to cool. In a
large bowl, combine the lettuce, tomatoes,
cucumbers, bell pepper, green onions, mint
and parsley and toss. Add the dressing and
toss lightly to coat evenly. Divide the salad
among individual plates. Top with the pita
croutons, dividing evenly.
Serve immediately.
NUTRITIONAL
ANALYSIS PER SERVING
Total carbohydrate 14 g
Dietary fiber 3 g
Sodium 238 mg
Saturated fat 1 g
Total fat 5 g
Cholesterol 0 mg
Protein 3 g
Monounsaturated fat 3 g
Calories 113
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Sep/Oct 2015