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Mediterranean Pita-Vegetable Salad
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Ingredients:
1 Cucumber
1 Tomato
1 Avocado
1 Green Pepper
1 Romaine Lettuce Heart
1/4 Red Onion
1/4 Cup Garbanzo Beans
6 Whole Wheat Pita, small
1 Tbs. Olive Oil
| Parsley Vinaigrette:
2 Cloves Garlic
6 Tbs. Olive Oil
3 Tbs. Red Vinegar
2 Tbs. Lemon Juice
1/4 Bunch Flat Leaf Parsley
1/4 tsp. Salt
1/4 tsp. Ground Pepper
1/2 tsp. Oregano, dry
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Wash and dry the vegetables.
Peel the onion and cucumber.
You only need 1/4 of the onion.
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Cut avocado in half.
Remove the pit.
Remove the avocado flesh from the skin.
Dice all vegetables into medium size pieces.
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Measure and rinse off beans.
Wash, shake dry and chop parsley.
Peel and mince garlic.
Squeeze lemon juice.
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Place all parsley vinaigrette ingredients into a bowl and mix well.
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Chop, wash and dry romaine heart.
Can be done a day ahead and allowed to crisp in the fridge.
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Heat Oven To 350°.
Lightly brush both sides of the pita with oil.
Place pita on a sheet pan and roast in the oven for 8-10 minutes.
Remove pan and let pita cool slightly.
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Cut pita into smaller size pieces.
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Place all ingredients form this recipe into a large bowl and toss well.
Can be served immediately or allowed to marinate for an hour or two.
You can add a couple of Greek olives to the salad if you like.
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