 |
|
|
|
|
|
|
|
|
|
|
|
 Greek
Pita Salad with Potatoes
6 servings
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
2 pita breads, torn into 1-inch pieces
1 package (16 ounces) refrigerated diced potatoes (about 3
cups)
Dressing:
2/3 cup crumbled feta cheese
2/3 cup (about 6 ounces) plain low fat yogurt
4 teaspoons chopped fresh dill
4 teaspoons chopped fresh mint leaves
1 clove garlic, crushed
Salt and pepper
1 cup halved cherry tomatoes
1 small cucumber, peeled and cut into 1/2-inch thick
slices
3 cups cut-up romaine lettuce leaves (1-inch strips)
1/4 cup thinly sliced green onions (white and light green
portions only)
1/4 cup chopped pitted ripe olives
Heat oven to 350°F. On large baking sheet, arrange torn
pita in even layer; bake until crisp, about 15 minutes.
Cool. Meanwhile, in large saucepan, bring 5 cups water to
a boil. Add potatoes. Return to a boil; reduce heat and
simmer until tender, about 2 minutes. Drain; cool. For
dressing, in blender container, combine feta cheese,
yogurt, dill, mint and garlic; process until smooth.
Season to taste with salt and pepper. In large bowl,
combine pita, potatoes, tomatoes and cucumber. Add
dressing; toss lightly to coat. Place romaine in large
serving bowl. Mound vegetables over lettuce. Sprinkle with
olives and green onion.
Recipe from
Potato
Help
|
|
|
|
| |
 |
|
 |
|
 |
|
 |
|
|
 |
♥
.
|
|
