In an earlier post about Fatoush, made the old-fashioned way, I wrote about “value-added products.” There are some good ones out there, and here’s one I love: a “Salad Kit” from Eat Smart, which I get at Costco. Most of the bag is made up of a slaw-type preparation of broccoli, brussels sprouts, cabbage, kale and chicory.
What a great idea to run the unused parts of vegetables through a shredder to make a salad! The package contains a pumpkin seed and craisin packet — and unfortunately the package also contains a poppy seed salad dressing with ingredients I don’t want to use, which I generally have to discard.
I use at least one of these 28 oz. packages every week. It’s a great source for important nutrients and allows me to put things together very quickly. Early in the week I use it for salads, and later in the week, as it gets a little older, I can use it in a stir-fry.
One of my favorite things to do with the slaw is to use it for a quick Fatoush, a salad that is characteristically made with leftover toasted or dried broken pita pieces. I like to use whole wheat Lebanese pita for this salad.
QUICK FATOUSH
Fatoush means “crushed” or “broken” and refers to the Pita croutons that are a prominent feature of this salad.
- Salad Kit – two large handsful of slaw
- Avocado – 1/2 ripe, sliced
- Tomato – 1 plum, petite diced or cut into slivers
- Whole Wheat Lebanese Pita – one piece, heated in oven until crisp, broken into pieces
VEGAN DRESSING
- Lemon – juice of 1/2 lemon (about 1 TB) or to taste
- Tahina – 1 TB
- Salt – 1/4 tsp. or to taste
- Pepper – freshly ground, to taste
This recipe is enough for two large salads.