Pita Salad with Tomatoes, Cucumber, and Herbs

Makes 8 servings (serving size: 1 1/4 cups)

Jessieh

ingredients

3 (7-inch) pitas
4 cups coarsely chopped romaine lettuce
2 cups diced English cucumber
2 cups halved cherry tomatoes
2/3 cup (3 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh flat-leaf parsley
6 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

directions

1
Preheat oven to 375°.
2
Arrange pitas 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 (through 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 temperature.

notes

Calories: 183 Fat: 10g (sat 2.9g,mono 5.6g,poly 1g) Protein: 4.9g Carbohydrate: 19.6g Fiber: 2.3g Cholesterol: 11mg Iron: 1.5mg Sodium: 386mg Calcium: 107mg

Source: CL