Prep Time: 15 minutes
Ingredients
Dressing
- 4 tablespoons chopped fresh parsley
- 2 tablespoons grated lemon rind
- 4 teaspoons chopped fresh mint
- 1 cup thinly sliced green onions
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
Salad
- 1 lb. romaine lettuce, shredded (about 6 cups)
- 2 to 3 medium fresh tomatoes, cubed (about 3 cups)
- 1 cucumber, peeled, quartered lengthwise and sliced thin
- 2 whole wheat pitas (6 1/2 ” diameter)
For dressing, combine parsley, lemon rind, mint, and green onions with olive oil and salt in small bowl. Mix well and let stand at least 1 hour.
Meanwhile, combine lettuce, tomatoes, and cucumber in a large bowl; set aside to chill. Heat oven to 400 degrees. Arrange pitas in a single layer on baking sheet. Bake 6 minutes or until toasted. Break into bite sized pieces and set aside.
When ready to serve, add pita chips to salad mixture and toss with dressing.
Serves: 4 – 3 cups of vegetables per serving
Amount Per Serving:
Calories: 159
- Total Fat: 4.9g
- Saturated Fat: 0.6g
- Calories from fat: 26%
- Calories from saturated fat: 3%
- Protein: 6g
- Carbohydrates: 25g
- Cholesterol: Omg
- Dietary fiber: 7g
- Sodium: 327mg
Each serving provides: An excellent source of vitamins A and C, folate, potassium, and fiber.