Soak the 1/2 sliced red onion in ice-cold water for 10 minutes & drain
With 2 tablespoons oil, brush 4 pitas & toss 2 cups cherry tomatoes in the rest of the oil.
Mix other 2 tablespoons olive oil, 1 tablespoon chopped dill, salt & pepper.
Cook the pitas in a grill pan until marked, then tear into pieces. Grill until the tomatoes are marked. Toss the pita and tomatoes with baby spinach, 1/4 cup kalamata olives, onion, 2 tablespoons seasoned olive oil, lemon juice, salt & pepper.
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|Serving Size: 1 Serving (741g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 190 (28%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 2379.9mg||82 %|
|Potassium 2168.7mg||57 %|
|Total Carbohydrate 110.8g||33 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 92.8g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 667
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