Lebanese Fattoush Salad Recipe
Despite its name, the Middle Eastern spice is not the same as the North-American poisonous sumac.
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 30 Minutes
- Total Time
- 30 Minutes
- Yield
- 4 Servings
Tools You Will Need:
1 tbsp
1 tsp
1 Large serving bowl
1 Small saucepan
1 cup
Garlic press
Lemon squeezer
1 tsp
1 Large serving bowl
1 Small saucepan
1 cup
Garlic press
Lemon squeezer
Ingredients:
½ cup water
1 tsp cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 tsp sumac
Salt and pepper to taste
1 head romaine lettuce, coarsely chopped
1 medium cucumber, peeled and diced.
2 large plum tomatoes, diced
4 stalks green onions, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
1 medium green pepper, seeded and chopped
1 cup Arugala, thinly chopped (optional)
4 pita wedges, torn into bite size pieces and lightly toasted
1 tsp cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 tsp sumac
Salt and pepper to taste
1 head romaine lettuce, coarsely chopped
1 medium cucumber, peeled and diced.
2 large plum tomatoes, diced
4 stalks green onions, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
1 medium green pepper, seeded and chopped
1 cup Arugala, thinly chopped (optional)
4 pita wedges, torn into bite size pieces and lightly toasted
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1. Making the dressing:
In a small saucepan, mix the water and cornstarch over a medium-high
heat until thickened. Remove and mix the lemon juice, garlic, and
spices.
2. The salad:
In a large bowl toss the lettuce, tomato, cucumber, pepper, onions and
the parsley and mint. Drizzle the dressing and mix thoroughly.
In a small saucepan, mix the water and cornstarch over a medium-high
heat until thickened. Remove and mix the lemon juice, garlic, and
spices.
2. The salad:
In a large bowl toss the lettuce, tomato, cucumber, pepper, onions and
the parsley and mint. Drizzle the dressing and mix thoroughly.
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