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Fattoush Salad with Jalapeno Pepper Jack Meatballs

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0887_af_mtbs_spjl_fattoushsaladspicyjalapenomeatballs.jpg 27 mins 15 Minutes 12 Minutes 6

14 oz (18ea) al fresco Jalapeno Pepper Jack Meatballs

2 tsp ground sumac, soak in 1 ½ tsp water for 15 minutes

1/4 cup pomegranate juice

3 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tsp garlic, minced

¼ tsp salt

½ tsp black pepper, freshly ground

1 tbsp red wine vinegar

6 cups romaine lettuce, 1” pieces

¾ cup green bell peppers, cut 1” pieces

½ cup fresh mint, roughly chopped

1 cup parsley,* roughly chopped

12 ea red cherry tomatoes, sliced in half

12 ea yellow cherry tomatoes, sliced in half

¾ cup chick peas, canned, rinsed and drained

1 ea med cucumber, cut into ½” dice

1 cup red onion, thinly sliced

½ cup scallions, chopped

3 slices whole wheat pita bread, cut into 2” wedges and lightly toasted

*measure parsley leaves loosely packed first, then chop

Fattoush Salad with Jalapeno Pepper Jack Meatballs
Filters:
Serves6 Prep Time15 Minutes Cook Time12 Minutes
320Calories 16gFat 650mgSodium More
Nutritional Info Per Serving
Sodium650mg Sugars7g
Total Fat16g Cholesterol50mg
Carbohydrates27g Dietary Fiber7g
Saturated Fat3.5g Protein17g
Instructions
  • Preheat oven to 375 d f.
  • To make the salad dressing; combine the sumac*, pomegranate and lemon juices, olive oil, garlic, salt, pepper and vinegar in a small mixing bowl. Whisk well.
  • Place the meatballs on a non-stick baking sheet that has been prepared with cooking spray. Bake 10 - 12 minutes.
  • In a salad bowl, combine the romaine, bell pepper, mint, parsley, tomatoes, chick peas, cucumber, red onion and scallions. Toss, then coat with the salad dressing.
  • Set up salads on 6 individual plates, top each with meatballs and a few small wedges of the pita bread.
*The sumac plant grows in subtropical and temperate regions. The redish color spice is very common in Middle Eastern cooking and adds a lemony tangy flavor to recipes. Typically found in specialty stores, if this spice isn't available, substitute 1 tbsp of lemon juice in the dressing.
Ingredients

14 oz (18ea) al fresco Jalapeno Pepper Jack Meatballs

2 tsp ground sumac, soak in 1 ½ tsp water for 15 minutes

1/4 cup pomegranate juice

3 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tsp garlic, minced

¼ tsp salt

½ tsp black pepper, freshly ground

1 tbsp red wine vinegar

6 cups romaine lettuce, 1” pieces

¾ cup green bell peppers, cut 1” pieces

½ cup fresh mint, roughly chopped

1 cup parsley,* roughly chopped

12 ea red cherry tomatoes, sliced in half

12 ea yellow cherry tomatoes, sliced in half

¾ cup chick peas, canned, rinsed and drained

1 ea med cucumber, cut into ½” dice

1 cup red onion, thinly sliced

½ cup scallions, chopped

3 slices whole wheat pita bread, cut into 2” wedges and lightly toasted

*measure parsley leaves loosely packed first, then chop

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