Crunchy Pita Chip Salad (Lebanese Fattoush)
Watermelon Wedges with Feta and Mint
Ingredients
- ½ cup grape tomatoes, cut in half
- ½ cup thinly sliced cucumber
- ½ cup chopped red bell pepper
- ⅓ cup fresh mint leaves
- 1 (5-oz) pkg baby herb salad mix (or use baby spring mix)
- 1 (1.5-oz) pkg multigrain pita chips, crushed (such as Stacy's)
- 1 (15-oz) can no-salt-added black-eyed peas, drained and rinsed
- 3 Tbsp refrigerated light Greek vinaigrette (such as Cardini's)
Instructions
- Toss together all ingredients in a bowl.
Side Dish Ingredients
- 4 seedless watermelon wedges
- ½ Tbsp olive oil
- 3 Tbsp crumbled feta cheese
- 3 Tbsp fresh mint
- Dash of coarse sea salt
Side Dish Instructions
- Drizzle watermelon with oil. Top with cheese, mint, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
340
|
137
|
477
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 15 | 3 | 18 |
| Carb (g) | 51 | 18 | 69 |
| Fiber (g) | 11 | 1 | 12 |
| Sodium (mg) | 520 | 195 | 715 |
Low Fat Meal Plan
This recipe selected from the eMeals Low Fat Meal Plan.
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