| Ingredients
for glaze: |  |
| |
 |
|
|
2
whole wheat pita bread rounds (6-7" in diameter)
* |
|
1/2
head romaine lettuce, shredded |
|
|
|
15 cherry
tomatoes, halved |
|
4
tablespoons fresh Italian parsley, chopped |
|
2
tablespoons fresh mint, minced
|
| Dressing
ingredients: |
|
|
| 1/4
cup olive oil |
|
1/4
cup fresh-squeezed lemon juice |
|
1 clove
garlic, chopped |
|
Salt
and pepper, to taste (optional)
|
| *
Instead
of pita bread, try store-bought lavasch bread or make lavasch
from scratch from our recipe online. Nutrition
Facts are calculated without optional added salt.
|
| Directions: |
| |
| 1. | 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. |
| 2. |
In a
small bowl, whisk together all dressing ingredients and set aside. |
| 3. |
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. |
