I thought I would share a recipe from my new "favorite" magazine... The articles are full of food facts, easy to read, and the recipes are healthy. This dish has a light flavor, it is a nice change from the mayonaise and dressing pasta salads. Has anyone else read the Clean Eating magazine?
http://www.cleaneatingmag.com/Recipes/Recipe/Greek-Salad-With-Baked-Pita-.aspx
INGREDIENTS:
•2 6-inch whole-wheat pitas
•1 English cucumber, unpeeled and chopped
•2 medium tomatoes, seeded and chopped
•1/2 red onion, chopped
•1 15-oz can low-sodium chickpeas, rinsed and drained
•1/3 cup fresh parsley, chopped
•1 tbsp extra-virgin olive oil
•3 tbsp lemon juice
•Fresh ground black pepper, to taste
•2 oz low-fat feta cheese, crumbled
•Paprika for garnish
INSTRUCTIONS:
1.Preheat oven to 350°F. Cut each pita into 4 strips and cut each strip into 1-inch triangles, splitting apart the 2 “sides” of the pita as you cut. Spread on a baking sheet and toast in oven until pita is crispy, about 10 minutes, tossing once.
2.In a large bowl, combine cucumber, tomatoes, onion, chickpeas and parsley. Add oil, lemon juice and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.
Nutrients per 1 1/2-cup serving: Calories: 280, Total Fat: 7 g, Sat. Fat: 2 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 44 g, Fiber: 8 g, Sugars: 5 g, Protein: 13 g, Sodium: 400 mg, Cholesterol: 5 mg
http://www.cleaneatingmag.com/Recipes/Recipe/Greek-Salad-With-Baked-Pita-.aspx
INGREDIENTS:
•2 6-inch whole-wheat pitas
•1 English cucumber, unpeeled and chopped
•2 medium tomatoes, seeded and chopped
•1/2 red onion, chopped
•1 15-oz can low-sodium chickpeas, rinsed and drained
•1/3 cup fresh parsley, chopped
•1 tbsp extra-virgin olive oil
•3 tbsp lemon juice
•Fresh ground black pepper, to taste
•2 oz low-fat feta cheese, crumbled
•Paprika for garnish
INSTRUCTIONS:
1.Preheat oven to 350°F. Cut each pita into 4 strips and cut each strip into 1-inch triangles, splitting apart the 2 “sides” of the pita as you cut. Spread on a baking sheet and toast in oven until pita is crispy, about 10 minutes, tossing once.
2.In a large bowl, combine cucumber, tomatoes, onion, chickpeas and parsley. Add oil, lemon juice and pepper; toss well. Add feta and toasted pita and toss again. Garnish with a dash of paprika and serve immediately.
Nutrients per 1 1/2-cup serving: Calories: 280, Total Fat: 7 g, Sat. Fat: 2 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 44 g, Fiber: 8 g, Sugars: 5 g, Protein: 13 g, Sodium: 400 mg, Cholesterol: 5 mg
