Toasted Pita and Herb Salad
Ingredients
Yield: 8 servings
2 6-inch whole wheat pita
¼ cup lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
1/16 teaspoon black pepper; ground
¼ cup olive oil
10 cups romaine lettuce
2 each scallions; white and green parts, thin slices
1 cup fresh parsley; chopped
½ cup mint; fresh, chopped
1 each English cucumber; seeded, thinly sliced into half-moon shapes
1 pint grape tomatoes; cut in half
Nutrition information
Serving size: 1 cup
Calories: 111
Total Fat: 1 g
Saturated Fat: 0 g
Sodium: 287 mg
Total Carbohydrate: 23 g
Dietary Fiber: 5 g
Sugars: 6 g
Protein: 3 g
Recipe inspired by Dana Schultz at minimalistbaker.com. Adapted and nutrition calculated by Werner Absenger, PhD, MS for MindBodyMed.
Instructions
1. Preheat oven to 375 degrees and gather all ingredients and equipment needed.
2. Split the pita into 2 rounds and toast on a baking sheet on the middle rack of the oven until golden brown, about 10 minutes.
3. Allow the pita to cool and break into bite-sized pieces. Set aside.
4. In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper. Add the oil and whisk to incorporate.
5. Toss the lettuce, parsley, scallion, mint, cucumber, and tomatoes together in a large serving bowl.
6. Right before serving, add the pita and dressing to the salad. Toss well to coat and serve.