FATTOUSH SALAD WITH MINT DRESSING
This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 12
Steps:
- To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.
- To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.
- Wait until you're ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.
- This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.
Nutrition Facts : ServingSize 1 medium salad without feta or parsley (full salad made with 1/3 cup dressing), Calories 296 calories, Sugar 10 g, Sodium 332.3 mg, Fat 17.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.2 g, Fiber 6.5 g, Protein 5.6 g, Cholesterol 0 mg
ANDES MINT COOKIES
"These really taste like Andes Mints, not just like mint chocolate chip cookies."
Provided by Duff Goldman
Categories dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
- Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
- Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
- Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.
CHOCOLATE KALE COOKIES
These cookies are great because they use the superfood kale! It's a great way to get children to eat vegetables without even knowing they're there! These cookies are moist, cakey, and delicious. Enjoy!
Provided by LaurenElizabeth
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, cocoa powder, and baking soda together in a bowl.
- Blend applesauce and kale together in a blender until smooth, about 30 seconds.
- Beat sugar, butter, egg white, and vanilla together in a bowl using an electric mixer until smooth and creamy. Stir kale mixture, canola oil, and honey into creamed butter mixture. Stir flour mixture into kale mixture until dough is just mixed; fold in chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet.
- Bake in the preheated until edges are slightly hardened, 10 to 12 minutes.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 14.6 g, Cholesterol 2.5 mg, Fat 2.8 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 65.3 mg, Sugar 7.5 g
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