One of my local favorite restaurants is EVO.
EVO is located in Worcester, MA and serves only all natural, local, and organic dishes. They are also located next to an all natural food store called The Living Earth, that sells so many wonderful organic products and fresh produce, and has a whole section of prepared foods. I cannot eat at EVO, and not stop at the store for some Tofu Peanut Dip and Pistachio Baklava to bring home. If you find yourself in my area, you must check this place out!
One of my favorite dishes at EVO is their fattoush salad, which is a traditional middle eastern bread salad. Their version consists of diced cucumbers, tomatoes, onions, parsley, mint, scallions, feta cheese, and garlic pita chips tossed in a lemon and herb vinaigrette. I love to add grilled salmon to make this the perfect dinner!
In my version, I kept their tradition of dicing up my veggies small, and added romaine lettuce and banana peppers.
recipe by Sabrina W. for eat.drink.and be merry.
2 heads of romaine lettuce
2 medium sized cucumbers, peeled and diced small
1 cup grape tomatoes, quartered
1/2 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/4 cup banana pepper slices, chopped
3/4 cup feta cheese
2 whole wheat pita pockets
olive oil spray
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1/2 of one lemon, juiced
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 tablespoon fresh mint, chopped
2 tablespoons water
Whisk together all ingredients for the Lemon-Herb Vinaigrette. Set aside in refrigerator until read to serve.
Preheat your oven to 400 degrees. Split pita pockets, spray with olive oil cooking spray and sprinkle with garlic powder and paprika. Bake for 7 to 10 minutes, or until crispy. Break into bite-sized pieces.
Arrange salad ingredients on a plate and top with toasted pita chips and drizzle with lemon-herb vinaigrette.
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