Sweet and Tangy Fattoush Salad Recipe
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Yield:
6 servings
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Total Time:
30 mins
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Prep Time:
20 mins
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Cook Time:
10 mins
Ingredients
- Salad
- 1 whole wheat pita
- 2 cups chopped fresh baby spinach leaves
- 4 cups chopped romaine lettuce
- 2 large tomatoes, chopped
- 1 large English cucumber, chopped
- 1 green bell pepper, chopped
- 4 green onions, chopped
- 20 fresh mint leaves, chopped
- 1/2 cup golden raisins
- 1/3 cup fresh parsley, chopped
- 1/3 cup fresh cilantro, chopped
- 1/2 cup crumbled Feta cheese
- Dressing
- 1/3 cup Mazola® Corn Oil
- 1/4 cup lemon juice (about 2 lemons, if squeezing fresh)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon leaf oregano
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon minced onion
- 1/8 teaspoon celery salt
- 1/8 teaspoon garlic powder
Instructions
- For Salad:
- Step 1) Preheat oven to 350°F. Place the pita on a baking sheet and bake for 10 minutes or until crisp. Set aside to cool.
- Step 2) Combine all salad ingredients in a large bowl. Break up the cooled pita into large chips and add to the salad bowl.
- For Dressing:
- Step 1) Whisk all dressing ingredients in a small bowl.
- Step 2) Add the dressing 1/4 cup at a time to the salad mixture and toss to coat, stopping at desired consistancy. Serve immediately.
- Recipe provided courtesy of Rebecca Scritchfield, MA, RD, ACSM Health Fitness Specialist
