Mediterranean Fatoush Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon freshly ground black pepper
- juice of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 1 cup arugula
- Carbohydrate 6 g(2%)
- Fat 9 g(14%)
- Fiber 2 g(9%)
- Protein 1 g(2%)
- Saturated Fat 1 g(6%)
- Sodium 26 mg(1%)
- Calories 104
Preparation Prepare the matzo chips . Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl. Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes. Stand 2 matzo chips in each salad. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.
Preparation Prepare the matzo chips . Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl. Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes. Stand 2 matzo chips in each salad. Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd.
