Summer Salad With Herbs And Pita Crisps Recipes
SUMMER SALAD WITH HERBS AND PITA CRISPS
Steps:
- Preheat the oven to 375°. In a small bowl, mix the 6 tablespoons of olive oil with the garlic. Brush the pita with 2 tablespoons of the garlic oil. Toast in the oven for 5 to 7 minutes, until crisp and golden. Transfer the pita to a plate; season with salt and pepper. Let cool, then break into big crisps. Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes. Drain and chill in a bowl of ice water. Drain and pat dry; halve the beans crosswise. Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig. In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper. Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps and toss to evenly coat.
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PITA SALAD WITH TOMATOES, CUCUMBER, AND HERBS RECIPE ...
2009-06-19 Step 2. Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool. Step 3. …
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5/5 (8)Calories 183 per servingServings 8
From myrecipes.com
5/5 (8)Calories 183 per servingServings 8
- Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.
- Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.
- Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.
SUMMER SALAD WITH HERBS AND PITA CRISPS RECIPE | FOOD & …
2015-07-21 Toast in the oven for 5 to 7 minutes, until crisp and golden. Transfer the pita to a plate; season with salt and pepper. Let cool, then break into big …
From foodandwine.com
Servings 4-6Total Time 40 minsCategory Vegetables
From foodandwine.com
Servings 4-6Total Time 40 minsCategory Vegetables
- Preheat the oven to 375°. In a small bowl, mix the 6 tablespoons of olive oil with the garlic. Brush the pita with 2 tablespoons of the garlic oil. Toast in the oven for 5 to 7 minutes, until crisp and golden. Transfer the pita to a plate; season with salt and pepper. Let cool, then break into big crisps.
- Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 2 minutes. Drain and chill in a bowl of ice water. Drain and pat dry; halve the beans crosswise.
- Rub the mint sprig all over the inside of a large wooden bowl; discard the sprig. In the bowl, mix the remaining 4 tablespoons of garlic oil with the lemon juice and shallot; season with salt and pepper. Add the chopped mint, beans, cucumber, romaine, parsley, tomatoes, sprouts and pita crisps and toss to evenly coat.
FATTOUSH SALAD – SWEET AND SAVOURY PURSUITS
2021-06-01 This Fattoush Salad is full of fresh and crispy vegetables, aromatic herbs and toasted pita chips. The bright and fresh dressing is packed with flavour and makes every bite …
From sweetandsavourypursuits.com
5/5 (3)Total Time 30 minsCategory Salad, Side DishCalories 359 per serving
From sweetandsavourypursuits.com
5/5 (3)Total Time 30 minsCategory Salad, Side DishCalories 359 per serving
- Split the pita loaf into 2 disks. Toast the pita bread in the oven until golden. Remove from oven let cool and break into bite-size pieces.
- Place all of the Fattoush dressing ingredients in a jar, put the lid on and shake until the dressing has emulsified.
TOMATO CUCUMBER HERB SALAD - RELUCTANT ENTERTAINER
2021-03-03 In a small mixing bowl, combine the olive oil, tahini, za’atar, lime juice, salt, preserve lemons. Set aside. Set aside a few sprigs of dill and about 1/4 cup of feta to garnish. In a large …
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Cuisine MediterraneanCategory SaladServings 8Total Time 15 mins
From reluctantentertainer.com
Cuisine MediterraneanCategory SaladServings 8Total Time 15 mins
- In a small mixing bowl, combine the olive oil, tahini, za’atar, lime juice, salt, preserve lemons. Set aside.
- Set aside a few sprigs of dill and about 1/4 cup of feta to garnish. In a large mixing bowl, combine the tomato, cucumber, parsley, dill, capers, red onion, dates, and feta cheese. Drizzle the dressing over the salad and toss until just combined. Garnish with remaining feta cheese and dill.
CUCUMBER, HERB AND PITA SALAD - WHAT'S GABY COOKING
2012-07-11 Place the cut pita onto a parchment lined baking sheet and place into the oven. Let the pita toast for about 10-15 minutes until golden brown. Remove from the oven and let cool. …
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Reviews 24Servings 6Cuisine GreekCategory Salad
From whatsgabycooking.com
Reviews 24Servings 6Cuisine GreekCategory Salad
- Place the cut pita onto a parchment lined baking sheet and place into the oven. Let the pita toast for about 10-15 minutes until golden brown. Remove from the oven and let cool.
- In a large bowl, combine the toasted pita, cucumbers, celery, chives, parmesan, mint and avocado.
- In another small bowl, whisk together the olive oil, vinegar and honey. Season with salt and pepper as needed.
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5/5 (2)Estimated Reading Time 2 minsServings 8
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- Za'atar, a Middle Eastern spice blend, is available at Middle Eastern markets and specialty foods stores, and from online sources.
- Using a large knife, chop 4 garlic cloves; sprinkle with 2 tsp. kosher salt and mash to a paste using the side of the knife blade. Transfer to a small bowl and whisk in Aleppo pepper, 3 Tbsp. vinegar, 2 Tbsp. oil, and 2 Tbsp. oregano; season marinade with black pepper. Place chicken in a resealable plastic bag; add marinade, seal bag, and turn to coat. Chill at least 2 hours or up to 12 hours.
- Place a rack in middle of oven and preheat to 400°. Remove chicken pieces from marinade, season with salt and pepper, and place on a wire rack set inside a large rimmed baking sheet. Roast until golden brown and cooked through and an instant-read thermometer registers 165° when inserted in the thickest part of thigh, 30–40 minutes. Let stand until cool enough to handle.
- Meanwhile, place pita bread halves, cut side up, on another large rimmed baking sheet. Drizzle with 2 Tbsp. oil, sprinkle with za’atar, and season with salt. Bake until browned and crisp, 5–8 minutes. Let cool; break into bite-size pieces.
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