Healthy eat :Fattoush Salad

Have you heard of fattoush before? If not, you’re in for a delicious treat!

The traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread mixed with fresh seasonal herbs and vegetables. Therein lies its versatility, as you can easily add your own spin of creativity with your favorite herbs, vegetables, bread and other healthy toppings.

Grilled chicken adds a boost of lean protein to my version, and for those of you like myself who can’t eat gluten, I’ve swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and lemon-oregano vinaigrette for a delicious and nourishing one-bowl meal.

Fattoush  Salad  with  Grilled  Chicken

                                                 Ingredients:

• Lemon-Oregano Dressing:

1. 1/4 cup extra virgin olive oil
2. 2 tablespoons white or golden balsamic vinegar
3. 2 tablespoons fresh lemon juice (about half a lemon)
4. 1 tablespoon chopped fresh oregano

          Salt and freshly ground black pepper to taste

Fattoush Salad

1. 4 cups baby arugula
2. 1/2 yellow bell pepper, chopped
3. 1/2 red bell pepper, chopped
4. 1 cucumber, peeled and chopped
5. 1/2 cup loosely packed chopped Italian parsley
6. 1 1/2 cups cherry or grape tomatoes sliced in half
7. 1 cup crumbled feta cheese
8. 2 grilled chicken breasts*, sliced
9. 1 teaspoon extra virgin olive oil

Directions:

Make the dressing: Combine olive oil, vinegar, lemon juice, oregano, salt and pepper in a small jar. Shake well with the lid on, and set aside.

Make the salad: Place the arugula in a large salad bowl. Chop the bell peppers, cucumber and parsley, and slice the tomatoes. Add them all to the salad bowl and toss well with the arugula.

Heat a medium-size skillet over medium-high heat. Rub 1 teaspoon olive oil over pizza crust, distributing it on both sides. Place crust in skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove from skillet, and cut into approximately 1 1/2-inch pieces.

Assemble the salad: Place sliced chicken and chopped pita on top of salad. Add feta cheese and pour dressing over the top. Toss well before serving.

Note: Grill the chicken breasts on a stovetop, electric or outdoor grill per directions, or use about 3 cups precooked chicken breast meat.

Per Serving: Calories 521; Fat 33 g (Saturated 9 g); Cholesterol 65 mg; Sodium 715 mg; Carbohydrate 27 g; Fiber 4 g; Sugars 8 g; Protein 28 g

Learning How to Cook For Beginners !

I learned to cook from the TV. I have not had an income of grandmother or mother. I just saw a couple of channels and try the dishes myself. After a while, I'm the hang of it, including the basics like what goes with what. Anyway, after years of doing that I think there are many things that determine your kitchen and are not related to what you see on television.

First, his never look like them. They are made to be presentable so, while yours are homemade, not in a studio. You must understand that not feel bad for your food. Second, do not go out and buy pans or casseroles or whatever the kitchen equipment to do with. Not much affects your food, just your budget. Make do with what you have on hand. If you have to invest, here are some guidelines:

Avoid plastic. Use ceramic containers whenever possible. As for pans and woks, try to use the same pan with the same kind of food. Such as pipes, which can influence the taste of the next meals in it, no matter how have washed. So use a stove for meat and one for vegetables. As for the materials of the pan, I suggest ceramic iron or cast iron. New and pans "improved" for easy cleaning and life as a chef easier, but they are not tasty food, on the other hand. cast iron and ceramics are wonderful when heated, and they manage to keep the flavor inside, while new Teflon pans do not. And they are cheaper too.

Once you get your team together and decide what will pan and bowl for any type of food, start learning your stove or heater. Check time for water and hot oil heat at different levels. This way you know exactly what type of fire you need a specific dish and that will make the difference between undercooked or cooked.

Buy a kitchen timer. You will have as many dishes are prepared in steps determined by a certain time. While some may allow a variable duration of light, however most do not need an account and back.

Do not use the microwave for everyone. It is a basic radiation heater and the result is faster, but very low in quality heater or a conventional oven.

Choose your ingredients carefully. Frozen food is not good, also pre-made dishes. Only the fact that they are filled with chemicals to prevent spoilage, the gel eliminates much flavor. As boiling for some ingredients. Use natural products, especially vegetables, raw, not a light-based environment. its protein from sunlight, artificial light can make it look good, but not good taste are taken.

Oana is a member of Lacartes.com - an online community where people can meet new people and keep in touch with friends, family and their favorite businesses.
If you enjoy cooking and if you are good at it, you can become more than a hobby, it can be an art. Not to mention a good meal will bring the blessings of the whole family. It is one of the trademarks of a good wife. This article may be reproduced in full when the link is lacartes.com live at any time.