Chopped Fattoush Salad with Hard-Boiled Eggs

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  • Ingredients
    1 large pita (Middle Eastern style)
    2 Tbsp. olive oil
    1/4 tsp. each paprika and garlic powder
    1/2 tsp. each salt and pepper
    Pinch pinch cayenne pepper
    Dressing
    1/4 cup lemon juice
    1 clove garlic, minced
    2 tsp. ground sumac
    1/2 tsp. salt
    1/4 tsp. pepper
    1/3 cup olive oil
    Salad
    6 large hard-boiled EGGS, peeled and halved
    8 cups chopped Romaine lettuce
    1 English cucumber, sliced into half-moons
    1 cup thinly sliced red onion
    1 cup halved cherry tomatoes
    1/2 cup each fresh mint leaves and parsley

    Yields: 6 servings

  • Nutritional Information

    Per serving: per 1/6 of recipe

    Calories: 295

    Total fat: 22 g
    Saturated fat: 4 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 14 g

    Cholesterol: 186 mg
    Sodium: 424 mg
    Carbohydrates: 16 g
    Fiber: 5 g
    Sugar: 5 g
    Protein: 11 g
    Vitamin A: 318 mcg
    Vitamin D: 1 mcg
    Folate: 195 mcg
    Choline: 153 mg
    Calcium: 166 mg
    Iron: 5 mg
    Potassium: 458 mg

    This recipe is an excellent source of choline, folate, protein and vitamin A.

Directions

  1. SPLIT pita in half. BRUSH with olive oil; SPRINKLE with paprika, garlic powder, salt, pepper and cayenne. PLACE on baking sheet; BAKE in 350°F oven for 12 to 15 minutes or until browned and crisp. Let cool; break into bite-size pieces.

  2. DRESSING: WHISK lemon juice, garlic, sumac, salt and pepper together; SLOWLY whisk in olive oil.

  3. SALAD: In large bowl, TOSS together lettuce, cucumber, red onion, tomatoes, mint, parsley and pita chips. TOSS with dressing; let stand for 10 minutes. ARRANGE eggs over top.

Insider Info

  • Sumac is a red Middle Eastern spice that has a tart citrusy flavor. Look for it in specialty Middle Eastern grocery stores or markets.
  • Add canned rinsed chickpeas if desired.
  • Middle Eastern style pitas are thinner and less dense than Greek pitas.