Greek Salad With Crispy Pita
2 tablespoons extra-virgin olive oil
½ teaspoon finely grated zest and 2 tablespoons juice from 1 lemon
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)
2 cups lightly packed baby spinach
½ large English (seedless) cucumber, cut in half lengthwise, then thinly sliced into half-moons
1 pint cherry or grape tomatoes, each cut in half
¼ cup coarsely chopped fresh flat-leaf parsley
1 scallion (white and green parts), thinly sliced
4 ounces feta cheese, crumbled (1 cup)
2 ounces whole-wheat pita chips (about 24), broken into pieces
Whisk together the oil, the lemon zest and juice, oregano, salt and pepper in a medium bowl to form a dressing. Toss together the lettuce, spinach, cucumber, tomatoes, parsley and scallion in a large serving bowl. Add the feta, the toasted pita chips and the dressing. Toss well to coat and incorporate; serve right away. Serves 4.
Nutrition | Per serving: 240 calories, 9 g protein, 19 g carbohydrates, 16 g fat, 5 g saturated fat, 25 mg cholesterol, 520 mg sodium, 5 g dietary fiber, 5 g sugar
Ellie Krieger