As a vegan, I eat tons of vegetables so I am always looking for variety.
I have always been a big salad fan, but this Lebanese version really caught my eye (and excited my palate) when I tried it for the first time on a visit to the Berkshires in Massachusetts.
[wpdealpon unixtime="1358341334" price="ONLY £5pm" style="red" buy_url=" http://www.pledgingforchange.org?a_aid=sadiessanctuary" timer_finish="2311-08-21 12:30:30"]Join our community of ethical businesses on Pledging for Change via the buy now link below and Sadies Horse Rescue Sanctuary will benefit too[/wpdealpon]
Ingredients for Fattoush Salad
2 cups shredded romaine lettuce
2 small cucumbers, diced
2 medium tomatoes, seeded and chopped
1/2 cup chopped parsley, leaves only
1 green pepper, diced
3/4 cup green onions, finely sliced
1/2 teaspoon sumac (you can use 1/4 tsp paprika and 1/4 tsp cumin instead)
2 small pita bread rounds (whole wheat preferred) broken into bite-sized pieces and toasted until golden brown
**Add 1/4 c pomegranate seeds if they are in season
1/2 cup lemon juice
1/2 cup olive oil
2-3 cloves garlic, finely chopped
1 teaspoon salt
Pepper to taste
In a small bowl mix all dressing ingredients well. Put all salad ingredients in a large bowl and toss with dressing to your liking. I don’t enjoy salad that sits for too long, but if you refrigerate this, once dressed, for just 15 minutes, the flavors really come together well.