Pita Salad with Tomatoes, Cucumber and Herbs
Yield: 8 servings (servings size: 1 1/4 cup)
Calories 183; Fat 10g
3 (&-inch) pitas
4 cups coarsely chopped romaine lettuce
2 c diced English cucumber
2 c halved cherry tomatoes
2/3 c crumbled feta cheese
1/2 c finely chopped red onion
1/2 c chopped fresh mint
1/4 c thinly sliced green onion
1/4 finely chopped fresh flat leaf parsley
6 T fresh lemon juice
1 t sugar
1 t pepper
1/4 c EVOO
1. Preheat oven to 375
2. Arrange pita on a baking sheet, bake at 375 for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.
3. Combine lettuce and next 7 ingredients (thru parsley) in a large bowl. Break pitas into bite sized pieces. Add pitas to salad; toss gently to combine.
4. Combine juice, sugar, pepper and salt in a bowl. Gradually add oil stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temp.