To complicate matters, the cooked veggies I like–cauliflower, Brussels sprouts and green beans–my husband Craig dislikes. So, after couples therapy for veggies, our compromise is to have salad instead of cooked veggies. One of my go-to dinner salad recipes is the middle eastern Fattoush saad.
While there are several variations on the Fattoush, it’s almost always made with a few key ingredients: romaine lettuce, cucumber, cherry tomatoes, feta, mint and cilantro. The salad is also served with crunchy pita chips mixed into the salad. (When I have time, I bake my own chips; when I don’t, I use a store-bought brand like Stacy’s Multigrain Pita Chips.
Makes 2 large or 4 small servings
Fattoush Salad with Chicken
1-2 hearts of romaine lettuce, washed and chopped into bite-sized pieces
1/2 medium cucumber, peeled and diced
1 pint cherry tomatoes, halved
½ small red onion, thinly sliced
1/3 cup Feta cheese, crumbled
12 pitted Kalamata olives, halved
2 cups (handfuls) of Stacy’s Multi-Grain or Plain Pita Chips
¼ cup cilantro chopped
¼ cup mint, chopped
1 cup chopped cooked chicken (optional)
3-5 Tbsp extra virgin olive oil
3 Tbsp fresh-squeezed lemon juice
Salt and pepper to taste
Instructions: Combine lettuce, cucumber, tomatoes, onion, Feta cheese, olives, chicken, cilantro and mint. Whisk together olive oil, lemon juice and salt and pepper and combine with salad ingredients. Mix in pita chips and serve.