Crunchy Pita Chip Salad (Lebanese Fattoush)
Watermelon Wedges with Feta and Mint
Ingredients
- 2 pints grape tomatoes, cut in half
- 1 seedless cucumber, thinly sliced
- 1 red bell pepper, chopped
- 1 cup fresh mint leaves
- 2 (5-oz) pkg baby herb salad mix (or use baby spring mix)
- ½ (7.3-oz) pkg multigrain pita chips, crushed (such as Stacy's)
- 2 (15-oz) cans no-salt-added black-eyed peas, drained and rinsed
- ½ cup refrigerated Greek feta vinaigrette (such as Girard's)
Instructions
- Toss together all ingredients in a large bowl.
Side Dish Ingredients
- 12 seedless watermelon wedges
- 2 Tbsp olive oil
- ¾ cup crumbled feta cheese
- ½ cup fresh mint
- ½ tsp coarse sea salt
Side Dish Instructions
- Drizzle watermelon with oil. Top with cheese, mint and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
285
|
159
|
444
|
| Fat (g) | 8 | 9 | 17 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 44 | 18 | 62 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 392 | 259 | 651 |
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