Recipe - Fattoush

1 Romaine lettuce; or iceberg
lettuce
1 Red pepper; seeded & minced
4 Eggs; hard boiled; peeled
cut in wedges
4 Tomatoes; cut or sliced up
2 teaspoon Capers
16 Olives, black
4 sl Whole wheat bread; thinly
cut or sliced up
2 Garlic cloves
1 tablespoon Olive oil

FOR THE DRESSING
1 tablespoon Olive oil
2 teaspoon White wine vinegar
1 tablespoon Parsley; fresh chopped
1 teaspoon Tarragon, dried
salt & black pepper

"This substantial peasant dish from Syria is a rich source of protein and
fiber."

Prepare all the salad ingredients and place in a bowl.Toast the whole wheat
bread and rub with cut cloves of garlic. Lightly sprinkle with oil. Break
into small pieces. Put the dressing ingredients together in a screwtop jar
and mix by shaking well. Toss the garlic toast and dressing into the salad.

NUTRIENTS PER PORTION: Protein: 11 g Fiber: 6 g Polyunsaturated fat: 2 g
Saturated fat: 3 g Vitamins A, B1, B2,B12,C, D, E, FA Minerals: Fe, Mg, Zn
Calories: 235

SERVES: 4 SOURCE: _Vegetarian Cooking_ by Sarah Brown posted, not tested by
Anne MacLellan