Winter Fattoush Salad

Name: Winter Fattoush Salad
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

Winter Fattoush Salad

 45 minutes

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Details

Serving Size: 6
Vegetarian: True
Weight Watchers: 9 Points

Cuisine

Middle Eastern
side dish
lunch
main course
salad
main dish
dinner

Comments

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