Winter Fattoush Salad
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 94.28
- Health score: 100.00
- Weight Watcher points: 9.00
Summary
If you want to add more middl eastern recipes to your repertoire, Winter Fattoush Salad might be a recipe you should try. This main course has 345 calories, 17g of protein, and 9g of fat per serving. This lacto ovo vegetarian recipe serves 6 and costs $1.23 per serving. 1 person found this recipe to be scrumptious and satisfying. This recipe from Foodista requires ground sumac, feta cheese, lacinato kale leaves, and garlic. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 93%, this dish is super. If you like this recipe, take a look at these similar recipes: Winter Fattoush Salad, Fattoush Salad, and Fattoush Salad.
Ingredients
agave nectar1 teaspoon
feta cheese0.25 cup
flat leaf parsley leaves0.5 cup
garlic2 cloves
ground sumac0.5 teaspoon
kosher salt1 teaspoon
lacinato kale leaves4
lemon juice2 tablespoons
lentils1.5 cups
olive oil3 tablespoons
onion1 small- parsley1 tablespoon
persian cucumber1 large
pita breads2 large
radishes1 small bunch
salt and pepper6 servings
savoy cabbage1 small head
za'atar1 tablespoon
Instructions
Step 1
Toast the pita: Preheat the oven to 350F.
Step 2
Whisk the oil, zaatar and salt in a small bowl.
Step 3
Lay the pita bread on a baking sheet and brush both sides with the oil.
Bake until crisp, 5 to 7 minutes. When cool enough to handle, tear pitas into bite-size pieces. There should be about 2 cups.Make the lentils
Step 1
Saute the onions and oil in a small skillet until onions soften and begin to brown.
Step 2
Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.
Cut away the thickest part of the kale and cabbage ribs and discard, then roll the leaves into bundles and shred. Trim the cucumber ends, then cut lengthwise into -inch slices. Stack the slices and cut crosswise into shreds. Repeat with the radishes. Tear whole leaves from parsley and/or mint.Make the dressing
Step 1
Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.Compose the salad: Toss the salad ingredients in a large bowl.
Step 2
Add the lentils and pita crisps.
Step 3
Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.
Categories
Cuisines: Middle Eastern
Dish Types: side dish, lunch, main course, salad, main dish, dinner
Diets: lacto ovo vegetarian
Occasions: winter