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VTRICIA
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A salad worth the fuss

Friday, April 05, 2013

That is, to me. All that washing and chopping. It's not that I don't like salad if someone else makes it. It's one of the plusses about eating out for me now. And there's not many dressing that I like well enough to justify the fat or the sodium, let alone having the aftertaste in my mouth for hours after. This is especially true for Ranch, so I think it's something weird about my tongue. I don't enjoy cilantro either.

Well, today I was eating my greek yogurt fatoush. I actually made it for snack time, and I ate it wistfully. And I realized I just really enjoy this and feel cared for when I eat it. I made it because my husband wanted to go to work early tonight so we're skipping date night, so I wanted something extra nice. And it's a salad!

The first time I had fatoush it was described as like tabouleh, but instead of bulgur it has toasted pita bread in it. Toasted pita bread sounded good, so I tried it and and holy crumpets did I love it. I had it at another restaurant, and I made it myself a couple of times, and then one day I realized I could put greek yogurt in with the olive oil and vinegar, like I do for tzatziki, and it was really really good. Well, I've talked it up so much, it may not live up to all that. But here's the recipe. I guess I'll scale it to 2 entree servings or 4 side servings.

2 toasted pitas (I spritz them with olive oil before putting in toaster oven at 400 for 10 min).
1 large tomato
1 cucumber
4 large lettuce leaves
(chop these up, I like half inch cubes or so but the lettuce and pita bits can be bigger)

dressing:
2 tsp. olive oil
2 tsp. red wine vinegar (some people like lemon juice, I love RWV for some reason.)
Mix with 1 tsp minced garlic and seasonings (pepper and salt to taste, or 1 tsp non salt blend)
Stir into 1/2 c nonfat greek yogurt

Toss it all together. If you want just tzatziki, double the dressing recipe and put diced cucumbers in. Though I find I eat way too much bread when tzatziki is about. emoticon
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