2 whole wheat pita bread rounds (6-7" in diameter) *
1/2 head romaine lettuce, shredded
1 large cucumber, cubed
15 cherry tomatoes, halved
4 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh mint, minced
* Instead of pita bread, try store-bought lavasch bread or make lavasch from scratch from our recipe online.
Dressing ingredients:
1/4 cup olive oil
1/4 cup fresh-squeezed lemon juice
1 clove garlic, chopped
Salt and pepper, to taste (optional; Nutrition Facts calculated without added salt)
Directions:
Preheat oven to 350º. Cut the pita bread in half then separate the layers. Lightly spray with nonfat cooking spray then place on a baking sheet and bake for about 7-8 minutes or until golden brown. Remove from oven then break the bread into bite-sized pieces and set aside.
In a small bowl, whisk together all dressing ingredients and set aside.
In a medium bowl, add the romaine, cucumber, tomatoes, parsley, and mint. Lightly toss to combine. Drizzle the dressing over the salad and toss until well-coated. Add the bread pieces and toss until combined then serve.
TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (221 g) Servings Per Recipe: 4