First For Women

Lemon-Herb Fattoush Salad

ACTIVE TIME: 10 min. TOTAL TIME: 20 min. SERVES: 4


4 gluten-free pitas, torn

1⁄2 cup prepared hummus

1 lemon, juiced

1 English cucumber, cut into ribbons lengthwise

1 pint cherry tomatoes, halved

4 radishes, thinly sliced

1 small red onion, sliced

1 bunch fresh mint, chopped

1 bunch fresh parsley, chopped

4 oz. feta cheese

Per serving: Cal. 336 Pro. 14g Carb. 50g Fiber 9g Sug. 4g Chol. 25mg Sod. 782mg Total fat: 11g Sat. 5g Trans. 0g

This veggie-packed delight gets an easy flavor upgrade from a bright dressing made with lemon juice and prepared hummus

Heat oven to 400°F. Spread pita on lined baking sheet; coat with olive oil cooking spray. Bake 10 to 12 min. or until lightly browned on both sides, turning once.

In bowl, whisk hummus, lemon juice and 2 Tbs. water, adding more water as needed to thin. Divide pita pieces among 4 bowls; layer remaining ingredient­s on top. Drizzle with hummus dressing. Toss well to combine.

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