FRESH FRUIT SALAD PITA
This refreshing breakfast sandwich that's also great on a summer afternoon features apples, oranges, grapes, cantaloupe, strawberries, blueberries, & yogurt
Provided by Eileen Goltz
Categories Pareve or Dairy
Time 20m
Yield 24 pita rounds
Number Of Ingredients 11
Steps:
- In a bowl combine the orange juice, oranges, apples, grapes, cantaloupe, strawberries and blueberries. Mix to combine.Spoon 1/2 cup of fruit mixture into each pita half with a slotted spoon.Top each evenly with yogurt; sprinkle with brown sugar and almonds.
HERBED TOASTED PITA SALAD
Steps:
- Preheat the oven to 375 degrees F.
- Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
- In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
- Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
- Right before serving, add the pita and dressing to the salad. Toss well to coat.
Nutrition Facts : Calories 150 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 140 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 4 grams
FRUITED TURKEY SALAD PITAS
Leftover turkey gets a great makeover with this tasty spread that feeds a crowd. Apples, pecans and celery give Donna's delightful turkey salad a nice crunch. Donna Noel - Gray, ME
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the yogurt, mayonnaise, lemon juice and pepper. In a large bowl, combine the turkey, celery, apple, spinach, cranberries and pecans. Add yogurt mixture and stir to coat. Cover and refrigerate until chilled. , Line pita halves with lettuce and onion; fill each with 1/2 cup turkey mixture.
Nutrition Facts : Calories 393 calories, Fat 11g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
VERY EASY FRUIT SALAD
In a hurry? Make this fruit salad in about 10 minutes. You can add or subtract different fruit according to your taste and what is in season.
Provided by MICHELLE M
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
Steps:
- In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 34.7 g, Fat 0.6 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 12.2 mg, Sugar 26.9 g
CRISP PITA SALAD
Whole parsley leaves add brightness to this crunchy Mediterranean salad. If you like,boost the flavor even more with our version of Za'atar, a Middle Eastern spice blend.
Provided by Martha Stewart
Categories Salad Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. On a rimmed baking sheet, toss pita with 1 1/2 tablespoons Za'atar (if using) and 1 tablespoon oil; season with salt and pepper. Bake until pita chips are golden, 12 to 15 minutes.
- In a large bowl, combine 1/4 cup oil, lemon juice, and garlic; season with salt and pepper. Add lettuce, cucumber, tomatoes, parsley, mint, scallions, pita chips, and remaining Za'atar (if using). Season salad with salt and pepper and toss to combine. Serve immediately.
Nutrition Facts : Calories 285 g, Cholesterol 2 g, Fat 20 g, Fiber 6 g, Protein 6 g
MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY
Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
- Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
- Seed the cucumber, dice it, and add it to the salad bowl.
- Cut the tomatoes in half and add them to the salad bowl.
- Mince the scallions and add them to the salad bowl.
- Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
- In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
- Pour the dressing over the salad.
- Break the crispy pitas into small pieces and add to the salad. Toss well.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
SHRIMP SALAD PITAS
Make and share this Shrimp Salad Pitas recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 12 pitas
Number Of Ingredients 15
Steps:
- Bring enough water to cover shrimp to a boil.
- Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
- Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
- Let stand until cool; drain, and devein the shrimp and then place in a bowl.
- Add the capers, lemon zest and mayo to shrimp and mix well.
- Stir in dill weed, 3/4 tsp salt and pepper.
- Chill, covered, until serving time.
- To serve, cut pitas in half to form pockets.
- Line pita with lettuce leaf and fill with shrimp salad.
- Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.
Nutrition Facts : Calories 242.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 174.7, Sodium 1821.5, Carbohydrate 21.9, Fiber 1.4, Sugar 2, Protein 26.5
CUCUMBER-TUNA SALAD PITAS
This tuna and veggies salad-turned-pita sandwich recipe takes just 15 minutes to make a filling meal.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, mix tuna, reduced-fat mayonnaise, yogurt, cucumber, onion, dill weed and seasoning blend.
- Cut pita breads in half crosswise to form pockets. Spoon 1/4 of mixture into each pita bread half. Add lettuce and tomato.
Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
PITA BREAD SALAD
Categories Salad Garlic Leafy Green Herb Tomato Appetizer Bake Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
- Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.
FRUITY CHICKEN SALAD PITAS
I found this handwritten recipe tucked inside an old community cookbook I bought more than 40 years ago. I made a few changes over the years to suit my family's tastes. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients. Fill pita halves with chicken mixture.
Nutrition Facts : Calories 588 calories, Fat 26g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 670mg sodium, Carbohydrate 63g carbohydrate (28g sugars, Fiber 4g fiber), Protein 26g protein.
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