This salad is my new obsession! Not only does it offer the complete nutritional package, it is crunchy, filling and yummy! We made this for dinner and my husband and I went back for seconds and I ended up scraping up the last bits of the bowl before I did the dishes. I took this recipe from Eating Well and tweaked it to my own taste. You can add any crunchy veggies you like- use it as a great way to get some veggies into your dinner.
Serves- 4 (or two very hungry adults)
2 pita rounds, whole wheat, cut into bite size pieces
2 cloves of garlic, peeled
fresh ground pepper to taste
Juice of one small lemon
3 T. extra virgin olive oil
2 T. fresh parsley chopped fine
1 14oz. can of cannellini beans, rinsed
2 large handfuls or 2 cups of your favorite greens (romaine, spinach, butter lettuce)
1 c. cherry tomatoes halved
1/2 c. sugar snap peas chopped
3 scallions chopped with whites
1 orange or yellow bell pepper chopped
1/2 cucumber peeled and chopped
1 c. light feta crumbled
1. Preheat oven to 400 degrees. Arrange pita pieces on a baking sheet and bake for 5-7 minutes or until toasted. Remove and let cool while you prepare the salad.
2. Prepare the dressing: using the back of a chef knife, press the garlic and a bit of salt into a paste. Place in the bottom of a bowl with parsley and add the lemon juice. Slowly drizzle in the olive oil while whisking.
3. Add the remaining ingredients in a large bowl. Add toasted pita and toss with the lemony dressing.