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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pitas |
1/3 cup plus 1 tbsp. extra-virgin olive oil |
salt and pepper |
1/4 cup lemon juice |
2 stalks celery, thinly sliced |
1 cup frozen peas, defrosted, drained and patted dry |
1/2 red onion, thinly sliced |
1 cup cucumber, peeled, seeded and diced |
1 cup baby spinach |
5 ounces crumbled feta |
1 tablespoon chopped mint |
1 tablespoon chopped parsley |
Directions:
1. Preheat oven to 350°F. Brush both sides of each pita with 1 Tbsp. olive oil and sprinkle with salt and pepper. Cut pitas into strips about 1 inch wide and 3 inches long. Place pita strips on a baking sheet and bake until golden brown, about 20 minutes.
2. Whisk lemon juice and 1/3 cup olive oil in a small bowl and season with salt.
3. Place toasted pita strips in a large salad bowl. Add celery, peas, onion and cucumber. Toss with lemon vinaigrette.
4. Just before serving salad, gently fold in spinach, feta, mint and parsley. Season with pepper.
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