3 (7 inch) pitas
4 cups coarsley chopped romaine lettuce
1 cups diced English cucumber
2 cups halved cherry tomatoes
2/3 cup crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh flat leaf parsley
6 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon pepper
1/2 teaspoon kosher sauce
1/4 cup extra virgin olive oil
Pre heat oven to 375 degrees. Arrange pitas on baking dish. Bake at 375 degrees for 14 minutes or until dry and crisp, turning after 4 minutes. Set aside; cook. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite size pieces. Add pitas to salad; toss gently to combine. Combine juice, sugar pepper, and salt in a bowl; gradually add oil, stirring constatnly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature.
Not a NESTLÉ®-tested recipe.