Fattoush Salad

• North African Spice Blend

100 small whole wheat pita bread, torn into pieces
15 lbs romaine lettuce, chopped
3 lbs grape tomatoes, sliced in half
3 lbs cucumbers, chopped
3 large red onions, chopped
3 cups of fresh parsley, chopped
2 cups of feta cheese
¼ cup of sumac (optional)

FOR THE SALAD DRESSING
¼ cup of fresh garlic, minced
1 ½ cups of olive oil
1 ½ cups of fresh lemon juice
½ tsp of kosher salt
¼ tsp of black pepper
1 Tbsp North African Spice Rub (optional)

1. In a large bowl, make the salad dressing by whisking together garlic, olive oil, lemon juice, kosher salt, black pepper and North African Spice Rub. This can also be done in a food processor fitted with the blade attachment. Set aside.
2. Preheat oven to 350°F. Prepare a sheet pan with parchment paper, or spray lightly with cooking spray.
3. Place the torn pita slices onto the sheet pan and spread evenly. Spray with cooking spray and place the pan into the oven to cook for 10 minutes or until the pita pieces are lightly browned. Set aside to cool
4. While the bread is in the oven, place the rest of the salad ingredients together, except the sumac, into a large bowl.
5. Place the cooled baked pita bread pieces with the salad. Pour the prepared dressing over the salad and toss to coat. Sprinkle with sumac to finish if using. Serve.

½ cup dark green vegetable

Calories 129 calories Saturated Fat 0.95 g Sodium 180 mg Carbohydrate 19.7 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.