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Winter Fattoush Salad

 
One serving costs about $1.23

$1.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 winter,vegetarian,healthy,lacto ovo vegetarian side dish,lunch,main course,salad,main dish,dinner Middle Eastern
spoonacular Score:94%

Spoonacular Score: 94%

 

If you want to add more middl eastern recipes to your repertoire, Winter Fattoush Salad might be a recipe you should try. This main course has 345 calories, 17g of protein, and 9g of fat per serving. This lacto ovo vegetarian recipe serves 6 and costs $1.23 per serving. 1 person found this recipe to be scrumptious and satisfying. This recipe from Foodista requires ground sumac, feta cheese, lacinato kale leaves, and garlic. It will be a hit at your Winter event. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 93%, this dish is super. If you like this recipe, take a look at these similar recipes: Winter Fattoush Salad, Fattoush Salad, and Fattoush Salad.

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Maison Noir Knock on Wood Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Maison Noir Knock on Wood Chardonnay

2013 Knock On Wood is made from 100% Chardonnay, all stainless-steel and no malolactic fermentation. Procured from hillside vineyards in Yamhill-Carlton AVA, reminiscent of the grand crus of Burgundy's Cote d'Or. It benefited from a very long and cold fermentation - almost two months - resulting in a lean and mean wine with perfume of honeydew melon and pear surfing huge waves of minerals, bringing a nice tide of racy starfruit to the finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 tsp
1 tsp agave nectar
agave nectar
0.25 cup
0.25 cup feta cheese
feta cheese
0.5 cup
0.5 cup flat leaf parsley leaves
flat leaf parsley leaves
2 cloves
2 cloves garlic
garlic
0.5 tsps
0.5 tsps ground sumac
ground sumac
1 tsp
1 tsp kosher salt
kosher salt
4
4  fresh lacinato kale
fresh lacinato kale
2 Tbsps
2 Tbsps lemon juice
lemon juice
1.5 cups
1.5 cups cooked salted dried lentils
cooked salted dried lentils
3 Tbsps
3 Tbsps olive oil
olive oil
1 small
1 small onion
onion
1 Tbsp
1 Tbsp parsley
parsley
1 large
1 large english shredded persian cucumber
english shredded persian cucumber
2 large
2 large pita breads
pita breads
1 small bunch
1 small bunch red shredded radishes
red shredded radishes
some
some black salt and pepper
black salt and pepper
1 small head
1 small head shredded savoy cabbage
shredded savoy cabbage
1 Tbsp
1 Tbsp za'atar
za'atar
1 tsp agave nectar
1 tsp
agave nectar
0.25 cup feta cheese
0.25 cup
feta cheese
0.5 cup flat leaf parsley leaves
0.5 cup
flat leaf parsley leaves
2 cloves garlic
2 cloves
garlic
0.5 tsps ground sumac
0.5 tsps
ground sumac
1 tsp kosher salt
1 tsp
kosher salt
4  fresh lacinato kale
4
fresh lacinato kale
2 Tbsps lemon juice
2 Tbsps
lemon juice
1.5 cups cooked salted dried lentils
1.5 cups
cooked salted dried lentils
3 Tbsps olive oil
3 Tbsps
olive oil
1 small onion
1 small
onion
1 Tbsp parsley
1 Tbsp
parsley
1 large english shredded persian cucumber
1 large
english shredded persian cucumber
2 large pita breads
2 large
pita breads
1 small bunch red shredded radishes
1 small bunch
red shredded radishes
some black salt and pepper
some
black salt and pepper
1 small head shredded savoy cabbage
1 small head
shredded savoy cabbage
1 Tbsp za'atar
1 Tbsp
za'atar
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Equipment

immersion blender
immersion blender
baking sheet
baking sheet
oven
oven
frying pan
frying pan
whisk
whisk
bowl
bowl
immersion blender
immersion blender
baking sheet
baking sheet
oven
oven
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

  1. Toast the pita: Preheat the oven to 350F. Whisk the oil, zaatar and salt in a small bowl. Lay the pita bread on a baking sheet and brush both sides with the oil. Bake until crisp, 5 to 7 minutes. When cool enough to handle, tear pitas into bite-size pieces. There should be about 2 cups.
  2. Make the lentils: Saute the onions and oil in a small skillet until onions soften and begin to brown. Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.
  3. Cut away the thickest part of the kale and cabbage ribs and discard, then roll the leaves into bundles and shred. Trim the cucumber ends, then cut lengthwise into -inch slices. Stack the slices and cut crosswise into shreds. Repeat with the radishes. Tear whole leaves from parsley and/or mint.
  4. Make the dressing: Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.
  5. Compose the salad: Toss the salad ingredients in a large bowl. Add the lentils and pita crisps. Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.23
Ingredient
1 teaspoon agave nectar
¼ cups feta cheese
½ cups flat leaf parsley leaves
2 cloves garlic
½ teaspoons ground sumac
4 fresh lacinato kale
2 tablespoons lemon juice
1.5 cups cooked salted dried lentils
3 tablespoons olive oil
1 small onion
1 tablespoon parsley
1 large english shredded persian cucumber
2 larges pita breads
1 small bunch red shredded radishes
1 small head shredded savoy cabbage
1 tablespoon za'atar
Price
$0.07
$0.88
$1.19
$0.13
$0.05
$0.31
$0.20
$0.82
$0.50
$0.15
$0.16
$0.12
$1.07
$0.22
$1.30
$0.17
$7.37
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Nutritional Information

Quickview
345k Calories
17g Protein
9g Total Fat
49g Carbs
94% Health Score
Limit These
Calories
345k
17%

Fat
9g
14%

  Saturated Fat
2g
13%

Carbohydrates
49g
17%

  Sugar
5g
6%

Cholesterol
5mg
2%

Sodium
793mg
34%

Get Enough Of These
Protein
17g
35%

Vitamin K
216µg
206%

Folate
315µg
79%

Fiber
18g
73%

Vitamin C
46mg
57%

Manganese
1mg
51%

Vitamin A
2048IU
41%

Vitamin B1
0.56mg
38%

Iron
5mg
32%

Phosphorus
309mg
31%

Vitamin B6
0.5mg
25%

Magnesium
97mg
24%

Copper
0.47mg
24%

Potassium
792mg
23%

Zinc
3mg
20%

Calcium
141mg
14%

Vitamin B5
1mg
14%

Vitamin B2
0.23mg
13%

Vitamin B3
2mg
11%

Vitamin E
1mg
10%

Selenium
5µg
9%

Vitamin B12
0.11µg
2%

covered percent of daily need

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