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Fattoush Salad

From ''The Worldwide Ward Cookbook,'' Compiled by Deanna Buxton
by Sarah Lee

I got the recipe for this Lebanese salad from a dear Iraqi friend, who is a Chaldean Christian. There are now fewer than 5 percent Christians remaining in Iraq. She married at fourteen and, because she is a girl from a village, she never learned to read or write. She and her husband have five children. She is the best mother I have ever known, and I love her; she really helped support my son on his mission to Cambodia.

• 1 head romaine lettuce, chopped
  
• 3 medium tomatoes, chopped
  
• Onions, purple or sweet, chopped
  
• 4-5 tablespoons extra-virgin olive oil
  
• Salt to taste
  
• White pepper to taste
  
• 1 whole lemon, squeezed
  
• Sumac (Middle Eastern seasoning that is purpose in color, with a zing like a lemon)
  
• Pita chips, non-flavored
  

Toss chopped vegetables with oil, salt, pepper, and lemon juice. Sprinkle generously with sumac and add pita chips immediately before serving.

Sarah Lee
Baghdad LDS Unit
Arabian Peninsula Stake
Baghdad, Iraq

Excerpted from The Worldwide Ward Cookbook. Click here to buy.