Name: Mexican Fattoush Salad
Total time: PT900.0S
Yield: 2
Ingredients: 1 tablespoon Chili Powder; 1 teaspoon Ground Coriander; 1 teaspoon Ground Cumin; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; to taste Salt; to taste Ground Black Pepper; 3 Pita Bread; 4 tablespoon Olive Oil; 3 cup Romaine Lettuce; 1/2 cup Grape Tomatoes; 1/4 cup Red Onion; 1/2 cup Cucumber; 1 cup Grilled Corn; 2 tablespoon Fresh Dill; 2 tablespoon Fresh Cilantro; 2 tablespoon Fresh Parsley; to taste Ground Sumac; to taste Queso Fresco

This is a super simple dish that comes together in 15 minutes or less! Crisp romaine, Mexican-spiced pita chips, grilled corn, fresh tomatoes, and queso fresco tossed together for the ultimate dinner salad!

Oven

Beginner

Mexican Fattoush Salad

calories

total_fat

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Chili Powder

tablespoon

Ground Coriander

teaspoon

Ground Cumin

Paprika

Garlic Powder

Salt

to taste

Ground Black Pepper

Pita Bread

Olive Oil

Romaine Lettuce

Grape Tomatoes

Red Onion

Cucumber

Grilled Corn

Fresh Dill

Fresh Cilantro

Fresh Parsley

Ground Sumac

Queso Fresco

Grill

Preheat oven to 400 degrees F (200 degrees C).

Slice the {@0:} into triangles, making roughly 20 pieces.

Slice the Pita Bread (3 N/A) into triangles, making roughly 20 pieces.

Slice the Pita Bread (3) into triangles, making roughly 20 pieces.

Chop the {@0:}. Halve the {@1:}. Thinly slice the {@2:}. Slice the {@3:} into round slices.

Chop the Romaine Lettuce (3 cup) [Chopped]. Halve the Grape Tomatoes (1/2 cup) [Halved]. Thinly slice the Red Onion (1/4 cup) [Thinly sliced]. Slice the Cucumber (1/2 cup) [Sliced] into round slices.

Chop the Romaine Lettuce (3 cup). Halve the Grape Tomatoes (1/2 cup). Thinly slice the Red Onion (1/4 cup). Slice the Cucumber (1/2 cup) into round slices.

Chop the Fresh Dill (2 tablespoon) [Chopped], Fresh Cilantro (2 tablespoon) [Chopped], and Fresh Parsley (2 tablespoon) [Chopped].

Chop the Fresh Dill (2 tablespoon), Fresh Cilantro (2 tablespoon), and Fresh Parsley (2 tablespoon).

In a small bowl, mix together {@4:}, {@1:}, {@3:}, {@5:}, {@2:}, {@6:}, and {@0:}.

In a small bowl, mix together Chili Powder (1 tablespoon), Ground Coriander (1 teaspoon), Ground Cumin (1 teaspoon), Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Salt ( to taste), and Ground Black Pepper ( to taste).

In a small bowl, mix together Chili Powder (1 tablespoon), Ground Coriander (1 teaspoon), Ground Cumin (1 teaspoon), Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Salt (to taste), and Ground Black Pepper (to taste).

Spray two baking sheets with non-stick cooking spray.

Place the pita triangles on the baking sheet and spread into an even layer.

Drizzle {@0:} between the pita chips along with some of the spice mixture. Using more spice if you want to kick things up a notch. Flip and sprinkle the remaining side.

Drizzle Olive Oil (2 tablespoon) between the pita chips along with some of the spice mixture. Using more spice if you want to kick things up a notch. Flip and sprinkle the remaining side.

Place the baking sheets in the oven and bake for about 10 minutes or until the pita is golden brown.

Remove the baking sheets from the oven and set the pita aside to cool.

In a large salad bowl, add the romaine, grape tomatoes, red onion slices, cucumbers, {@0:}, dill, cilantro, parsley, and pita chips.

In a large salad bowl, add the romaine, grape tomatoes, red onion slices, cucumbers, Grilled Corn (1 cup), dill, cilantro, parsley, and pita chips.

Toss to combine and then drizzle top with remaining {@2:}, a light dusting of {@1:}, if desired, {@0:}, salt, and pepper.

Toss to combine and then drizzle top with remaining Olive Oil (2 tablespoon), a light dusting of Ground Sumac ( to taste), if desired, Queso Fresco ( to taste), salt, and pepper.

Toss to combine and then drizzle top with remaining Olive Oil (2 tablespoon), a light dusting of Ground Sumac (to taste), if desired, Queso Fresco (to taste), salt, and pepper.

Mexican Fattoush Salad

5.0

15MINS

$8.55

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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