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home > recipes > salads and dressings > lebanese fattoush salad
from NY, US 1/2 cup water 1 teaspoon cornstarch 1/3 cup lemon juice 2 cloves garlic, minced 2 teaspoons sumac powder salt to taste ground black pepper to taste 1 head romaine lettuce, torn into bite-size pieces 1 medium cucumber, diced 2 large tomatoes, diced 4 green onions, chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint 1 green bell pepper, seeded and chopped 1 cup chopped purslane 1/2 (5 ounce) package arugula 4 pita rounds, toasted and torn into pieces Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Lebanese Fattoush Salad


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(posted January 19, 2012)

from NY, US

1/2 cup water
1 teaspoon
cornstarch
1/3 cup
lemon juice
2 cloves
garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste

1 head
romaine lettuce, torn into bite-size pieces
1 medium
cucumber, diced
2 large tomatoes, diced
4
green onions, chopped
1/4 cup chopped fresh
flat-leaf parsley
1/4 cup chopped fresh
mint
1
green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package
arugula
4
pita rounds, toasted and torn into pieces

Mix the water and
cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.

In a large bowl, toss together the
lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.



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