Winter Fattoush Salad

Name: Winter Fattoush Salad
Prep time: 45 min
Yield: 6 servings
Ingredients: 1 teaspoon agave nectar; 1/4 cup feta cheese (optional); ½ cup flat leaf parsley leaves (or a mix of parsley and mint); 2 cloves garlic, minced; ½ teaspoon ground sumac; 1 teaspoon kosher salt; 4 fresh Lacinato kale leaves; 2 tablespoons lemon juice; 1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain); 3 tablespoons olive oil; 1 small onion, coarsely chopped; 1 tablespoon minced parsley; 1 large organic English or Persian cucumber with skin (about 1 cup shredded); 2 large pita breads; 1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded); Salt and freshly ground black pepper to taste; 1 small head savoy cabbage (about 2 heaping cups, shredded); 1 tablespoon za'atar

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

high-fibermeal-prep

⏱️45

🍴Serves 6

🔥345 cal