SPINACH-PITA SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
- Serves: 3
- Calories: 365
- Total Fat: 23 grams
- Saturated Fat: 3 grams
- Protein: 7 grams
- Total carbohydrates: 37 grams
- Sugar: 4 grams
- Fiber: 7 grams
- Cholesterol: 0 milligrams
- Sodium: 716 milligrams
Nutrition Facts : Calories 365 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 716 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 7 grams, Sugar 4 grams
HEARTY PITA SPINACH SALAD
Greek flavors combine in perfect harmony for a main dish you won't be able to stop munching. Serve this with a tall glass of lemonade or iced tea and enjoy it alfresco some summer night. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut pita breads into strips; arrange in a single layer on an ungreased baking sheet. In a small bowl, combine the oil, salt and pepper; brush over pita strips. Bake for 8-10 minutes or until crisp, turning once., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble beef; drain. Add 1/4 cup vinaigrette. Arrange spinach on a serving platter; top with tomatoes, cheese, olives, onion and beef mixture. Drizzle remaining vinaigrette over salad. Serve immediately with toasted pita strips.
Nutrition Facts : Calories 662 calories, Fat 49g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 1744mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
HEARTS OF PALM AND SPINACH SALAD
This fresh and different salad combines spinach leaves with hearts of palm, creamy avocado pieces, tomatoes, and mushrooms. Served with a sweet and spicy vinaigrette.
Provided by scoopnana
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds.
- Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended.
- Before serving, pour dressing over salad, and toss to coat evenly.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 39.3 g, Fat 37.4 g, Fiber 10.6 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 718.8 mg, Sugar 23.4 g
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
HEARTY SPINACH SALAD
Ground beef turns an ordinary spinach salad into a main dish. Minced garlic adds just the right amount of zip. You can easily substitute any type of lettuce for the spinach. - Rita Goshaw, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. In a salad bowl, combine the spinach, beef, tomatoes, cheese, mushrooms, salt and pepper. Drizzle with salad dressing; toss to coat.
Nutrition Facts :
SPINACH SALAD WITH GOAT CHEESE PITA CROUTONS
Categories Salad Cheese Leafy Green Quick & Easy Spring Summer Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- Make the croutons:
- Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
- In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.
SPINACH AND FETA PITA BAKE
This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!
Provided by Heatherbee
Categories World Cuisine Recipes European Greek
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
- Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 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
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