Arugula Fattoush with Spring Herbs
Bitter, sour, salty, and bright, this Middle Eastern-inspired salad will awaken your taste buds and appetite to the fresher tastes of spring.
Salad
6 cups (1.5 L) arugula
1 cup (250 mL) cucumber, cut into chunks
1/2 cup (125 mL) chopped fresh herbs (dill, basil, and chives are ideal)
2 gluten-free or whole grain pitas, toasted and broken into bite-sized pieces
Dried sumac, for sprinkling*
Dressing
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) fresh lemon juice
1 garlic clove, minced
2 tsp (10 mL) sumac
1/2 tsp (2 mL) sea salt
* Sumac grows in the Middle East and parts of Italy. Look for it in the ethnic food aisle, or sprinkle salad with paprika and an extra squeeze of lemon juice instead.
In large bowl, toss all salad ingredients together. Set aside.
In small bowl, whisk together all dressing ingredients until combined. Add dressing to salad and toss to distribute evenly. Place salad on plates and sprinkle with additional sumac. Serve immediately.
Serves 4.
Each serving contains: 199 calories; 5 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 3 g fibre); 342 mg sodium
source: "Early Spring Produce", alive #389, March 2015
Arugula Fattoush with Spring Herbs
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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