Greek Salad With Crispy Pita

  • Greek Salad With Crispy Pita

    Greek Salad With Crispy Pita Goran Kosanovic/The Washington Post

 
Posted8/3/2016 6:00 AM

2 tablespoons extra-virgin olive oil

teaspoon finely grated zest and 2 tablespoons juice from 1 lemon

 

1 teaspoon dried oregano

teaspoon salt

teaspoon freshly ground black pepper

large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)

2 cups lightly packed baby spinach

large English (seedless) cucumber, cut in half lengthwise, then thinly sliced into half-moons

1 pint cherry or grape tomatoes, each cut in half

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

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