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Lebanese Fatoush Salad

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“Every year my garden is over grown with mint. I'm always looking for new ways to use my fresh garden herbs. This recipe uses fresh mint, parsley and cilantro and is one of our favorite side dishes during the summer. Traditionally, the pita bread is toasted until crisp, crushed by hand, and then sprinkled over the salad before serving. Cooking Light 1998”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
  2. In a seperate bowl combine the garlic with the olive oil and lemon juice.
  3. Season to taste with salt and freshly ground black pepper.
  4. Pour the dressing over the salad and toss lightly to mix.
  5. Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.

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