FATTOUSH SALAD WITH MINT DRESSING
This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
- To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
- Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
- This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.
Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg
MINT VINAIGRETTE
This brightly flavored lemon-mint vinaigrette recipe is an ideal dressing for mixed green salads or grain salads, such a quinoa or freekah, topped with fresh fruit.
Provided by Joyce Goldstein
Categories Low-Sodium Salad Dressing Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. You should have about 3 tablespoons liquid after straining. Add oil, vinegar, honey and salt; whisk until well combined.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 1.5 g, Fat 12.5 g, SaturatedFat 1.8 g, Sodium 93.8 mg, Sugar 1.1 g
FRESH MINT DRESSING
This mint salad dressing recipe is refreshing, delicious and easy to make! You'll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Nutrition Facts : ServingSize 2 tablespoons, Calories 152 calories, Sugar 6.9 g, Sodium 116.9 mg, Fat 14.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
KEN BAUDER'S MINT SALAD DRESSING
Make and share this Ken Bauder's Mint Salad Dressing recipe from Food.com.
Provided by Dan-Amer 1
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all of the ingredients in your blender and blend until well-mixed.
Nutrition Facts : Calories 110.9, Fat 6.8, SaturatedFat 0.9, Sodium 5.5, Carbohydrate 13.7, Fiber 0.2, Sugar 10.7, Protein 0.1
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