GARDEN VEGETABLE PITA BREAD SALAD
Cucumbers, tomatoes, red peppers, basil, pita bread pieces and feta cheese are tossed in a lemon-garlic dressing for a tasty Mediterranean-style salad.
Provided by My Food and Family
Categories Bread
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Beat olive oil, lemon juice, salt, black pepper and garlic in large bowl with wire whisk until well blended.
- Add remaining ingredients just before serving; toss lightly.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ZESTY GARDEN VEGETABLE BREAD SALAD
Provided by Nancy Fuller
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
- Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.
ISRAELI VEGETABLE SALAD
Steps:
- For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
- In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
- Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
PITA BREAD SANDWICHES WITH TUNA AND VEGETABLE SALAD
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield Six to 12 servings
Number Of Ingredients 14
Steps:
- Drain the tuna and cut it into bite-size flakes.
- Chop the celery coarsely. There should be about two cups.
- Cut the onion into quarters. Cut each quarter crosswise into thin slices. There should be about two cups.
- Cut each pepper lengthwise into quarters. Cut each quarter crosswise into thin strips. There should be about three cups.
- If desired, peel the cucumber. Cut the cucumber in half lengthwise. Cut each half crosswise into thin slices. There should be about two cups.
- Cut each tomato crosswise in half. Squeeze gently to loosen the seeds; discard them. Cut the tomatoes into cubes. There should be about two cups.
- In a large mixing bowl, combine the tuna, celery, onions, green peppers, cucumber, tomatoes and parsley.
- In a separate bowl, combine the anchovy fillets, garlic, vinegar, egg yolk and pepper. Start beating with a wire whisk and gradually add the oil. Beat until thickened.
- Pour the sauce over the tuna mixture and toss to blend. Serve inside rounds of pita bread, each cut in half crosswise.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 455 milligrams, Sugar 3 grams, TransFat 0 grams
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.
GARDEN TUNA PITA SANDWICHES
A well-balanced meal packed into a pita is a breeze to whip up. Not a fan of tuna? Try canned chicken. -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 10 ingredients. Line pita halves with spinach and tomato; fill each with 1/3 cup tuna mixture.
Nutrition Facts : Calories 362 calories, Fat 10g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1114mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 31g protein.
AZUKI BEAN AND VEGETABLE SALAD IN PITA BREAD
Steps:
- In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.
- In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.
- In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered.
- Serve salad in pita halves.
PITA BREAD SALAD
My aunt makes this salad (it's also called fattoosh) and it's just delicious. It's a great make ahead dish. The cook time is for toasting the pitas and the chill time.
Provided by Sherri35
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Arrange pita wedges in single layer on baking sheet.
- Bake 5 minutes or until lightly toasted; set aside.
- In small bowl stir together oil, vinegar, lemon juice, oregano, garlic, zest, sugar, salt and pepper until well combined.
- In large bowl combine cucumber, tomatoes, chickpeas, onion and pita wedges.
- Pour dressing mixture over vegetable and pita mixture until well coated.
- Cover and refrigerate to allow flavors to blend and bread to soften, at least 30 minutes or overnight.
- Serve at room temperature sprinkled with feta cheese.
Nutrition Facts : Calories 238.3, Fat 8.8, SaturatedFat 1.6, Cholesterol 3.4, Sodium 659.4, Carbohydrate 34, Fiber 4.5, Sugar 4, Protein 6.7
GARDEN VEGETABLE PITA SANDWICHES
This is a terrific summer lunch! You can add other stuff to the filling like ham, chicken, turkey, shrimp, crab or hard-boiled eggs. This recipe comes from 'Sunset Quick Meals from Fresh Foods'. Serve this with potato chips.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combne lettuce, carrot, cheese, onions, tomato and avocado.
- In a cup, stir together mayo, chile sauce and relish.
- Pour mayo mixture over vegetables and toss gently to blend.
- Fill pita bread halves evenly with vegetable mixture, packing gently.
- Serve.
Nutrition Facts : Calories 542.9, Fat 28.8, SaturatedFat 9.7, Cholesterol 38.6, Sodium 972.2, Carbohydrate 55.8, Fiber 9, Sugar 8.4, Protein 17.9
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