Fresh Tomato and Pita Chip Salad
By Fruits & Veggies - More Matters
Try this fun and tasty salad!
4 tablespoons chopped fresh parsley
2 tablespoons grated lemon rind
4 teaspoons chopped fresh mint
1 cup thinly sliced green onions
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1 pound romaine lettuce, shredded (about 6 cups)
2 to 3 medium fresh tomatoes, cubed (about 3 cups)
1 cucumber, peeled, quartered lengthwise and sliced thin
2 whole wheat pitas (6 1/2 inches diameter)
For dressing, combine parsley, lemon rind, mint and green onions with olive oil and salt in small bowl. Mix well and let stand at least 1 hour. Meanwhile, combine lettuce, tomatoes and cucumber in a large bowl; set aside to chill. Heat oven to 400°F. Arrange pitas in a single layer on baking sheet. Bake at 400°F for 6 minutes or until toasted. Break into bite sized pieces and set aside. When ready to serve, add pita chips to salad mixture and toss with dressing.
Each serving provides: An excellent source of vitamins A and C, folate, potassium and fiber.
- Calories: 159
- Carbohydrates: 25g
- Total Fat: 4.9g
- Cholesterol: 0mg
- Saturated Fat: 0.6g
- Dietary Fiber: 7g
- % of Calories from Fat: 26%
- Sodium: 327 mg
- Protein: 6g
- Recipe Credit
Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.