Try this Insalatas Fattoush Salad recipe, or contribute your own.
Suggest a better descriptionVINAIGARETTE:
In a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinderuntil cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside
PITA CHIPS:
Preheat oven to 350. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces.
TO SERVE:
Toss romaine hearts, cherry tomatoes, feta
cheese, mint, cilantro, red onions and olives with the
vinaigrette in a large bowl, making sure that the leaves are
well coated with the vinaigrette. Divide the salad among 6
chilled salad plates. Serve immediately.
Serves 6 as a side dish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 273 | ||
Calories from Fat: 247 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 2163.7mg | 75 % | |
Potassium 223.7mg | 6 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 2.9g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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