pita crisps with salad
(1 RATING)
This salad can be served as a side and the crispy pita wedges is an unusual item to use with the salad and so easy to prepare. Can be kept for several days in baggies or pita can be frozen for later use.
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prep time
20 Min
cook time
30 Min
method
Blend
yield
salad serves 6 to 8
Ingredients
- - pita crisps
- 6 - pita pockets 7 inch whole wheat or white
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- - many pinches of sea salt
- - salad
- 3 tablespoons fresh squeezed lemon juice
- 2 cloves large minced garlic
- 1/2 teaspoon ground cumin
- 1/3 cup olive oil
- 5 to 6 medium ripe tomatoes
- 1 medium english cucumber
- 1 large each of red and yellow pepper seeded and diced
- 1/2 large red onion halved and thinly sliced
- 1/2 cup packed finely sliced parsley
- 6 cups torn into pieces romaine lettuce or a mixture of salad greens
- 1 cup grated parmesan cheese
How To Make pita crisps with salad
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Step 1To make pita crisps turn oven on to 350F..place pita bread flat on cutting board and brush each side with olive oil. place 3 pitas one on top of each other and with sharp cut into 8 wedges and pull them apart and repeat with other 3 pitas, forming into 2 wedges from one whole wedge making a total of 16 wedges from one Pita. Lay flat on cookie sheet and bake in single layer batches which have been sprinkled with cumin and salt and bake 10 to 15 minutes..continue baking in batches until all baked and you have 96 small crisps. crisps shoild be lightly browned around the edges...cool and store in baggies for later use and can also be frozen for later use.
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Step 2To make Salad put lemon juice in small bowl, add garlic and cumin and whisk together..set aside...Cut tomato, cucumber, and peppers into bite size pieces and toss add parsley and top with dressing and pita pieces and toss til combined, break some pita and toss with salad and serve rest of the pita ti nibble on and freeze any leftovers,
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