|Preparation Time||10 Minutes|
|Cook Time||10 Minutes|
|Total Time||20 Minutes|
|Main Ingredient||Olive Oil; Lettuce; Pita Bread|
|Category||Nuts, Fats, & Oils; Rice & grains; Vegetables|
|Meal||Brunch; Lunch; Dinner|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; Vegetarian; Vegan|
1/4 cup fresh lemon juice
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground sumac (optional)
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
7 teaspoons extra-virgin olive oil
2 whole-wheat (whole-meal) pita breads, 6 inches in diameter, torn into 1/2-inch pieces
1 head romaine lettuce, diced (about 4 cups)
2 tomatoes, seeded and diced
2 small cucumbers, peeled, seeded, and diced
1 red bell pepper, seeded and diced
3 green onions, including tender green tops, minced
1 tablespoon fresh mint, chopped
1/4 cup fresh flat-leaf (Italian) parsley, chopped
Preheat the oven to 400ï¿½F.
Add the first seven ingredients (lemon juice to black pepper) to a blender or food processor, and blend until smooth. While still running the blender or processor, slowly pour the olive oil into the dressing mixture until the oil completely mixes with the other ingredients. Set the dressing aside.
Place pita bread slices onto a baking sheet, forming a single layer. Place sheet in oven and bake for 5-10 minutes or until pita slices become crisp and lightly golden. Set aside to cool.
Combine the remaining ingredients (lettuce to parsley) in a large bowl, and toss to mix. Pour the dressing onto the salad, and toss to coat evenly.
Place equal portions of the salad onto eight individual plates. Top with the pita croutons, and serve immediately.
Calories: 113 cal
Total fat: 5g
Saturated fat: 1g
Monounsaturated fat: 3g