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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I picked up Rachel Ray's magazine today and this was in there. It looks really good, too bad I've already had lunch!! Ingredients:
4 pita bread, cut into bite sized pieces |
1/3 cup extra virgin olive oil |
3 tablespoons fresh lemon juice |
1 garlic clove, chopped |
salt and pepper |
2 small cucumbers, peeled and chopped |
3 tomatoes, chopped |
1 small red bell pepper, chopped |
4 scallions, thinly sliced |
1/4 cup chopped flat leaf parsley |
1/4 cup chopped fresh mint |
1 small head romaine lettuce, torn into pieces |
Directions:
1. Preheat the oven to 350'. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
2. In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.
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