Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 6-inch whole-wheat pitas split
- 3 tablespoons extra-virgin olive oil divided
- 1 1/4 teaspoons ground sumac divided
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large head romaine lettuce coarsely chopped
- 2 large tomatoes diced
- 2 small salad cucumbers or 1 large cucumber seeded and diced (peeled if desired)
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced fresh mint
Preparation
1. Preheat oven to 350?F.
2. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until the pita halves are golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
3. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces;
toss to coat. Let stand for 15 minutes before serving.
NUTRITION INFORMATION: Per serving: 136 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 19 g carbohydrate; 4 g protein; 4 g fiber; 269 mg sodium; 387 mg potassium.
Nutrition bonus: Vitamin A (90% daily value), Vitamin C (46% dv), Folate (29% dv), Selenium (15% dv).
