Friday, August 21, 2009

Middle Eastern Kitchen Sink Salad

We are going out to dinner tonight, and that normally means far more calories and fat than I would like. So, in an attempt to mitigate the damage for lunch today we had a salad. This salad is based on what I had on hand that fit the Middle Eastern theme. It turned out really good.

In traditional fattoush the bread is tossed with the salad, but my husband likes the bread to be crispy. Therefore, I put the bread on the top of the salad instead of inside. This salad was milder in flavor since I didn’t want to head into the heat to get any parsley. The flavors all blended nicely and made a tasty and filling salad.

Middle Eastern Kitchen Sink Salad
Serves 2


1 teaspoon of olive oil
1 whole wheat flat bread, torn into bite size pieces
8 cups of mesclun greens
2 cups of diced tomatoes (red and orange)
3 tablespoons of lemon dressing for fattoush
1 teaspoon of sumac
4 Moroccan lentil sliders (1 1/3 servings)
4 tablespoons of muhammara


In a heavy skillet (something like cast iron) toast the flat bread pieces in the olive oil turning often so they don’t burn. They should be crunchy in less than 5 minutes.

Wash and spin the lettuce dry. Add the tomatoes and salad dressing and toss to evenly coat the vegetables with the dressing. Sprinkle the sumac on the salad and toss to coat evenly.

Microwave the lentil sliders until warm (1 minute in my microwave). Serve the sliders on the side with the muhammara.

Nutritional Information:

Amount Per Serving
Calories - 397.62
Calories From Fat (29%) - 114.94

Total Fat - 13.46g
Saturated Fat - 1.65g
Cholesterol - 0mg
Sodium - 865.03mg
Potassium - 1204.55mg
Total Carbohydrates - 50.52g
Fiber - 23.61g
Sugar - 6.21g
Protein - 25.92g


This salad is fairly low in calorie and full of fiber and protein. We both enjoyed this salad and its Middle Eastern flavors.

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