Becky Luigart-Stayner; Jan Gautro
This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.
Yield: 4 servings (serving size: 2 cups)
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Amount per serving
- Calories: 314
- Calories from fat: 25%
- Fat: 8.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.3g
- Protein: 28.9g
- Carbohydrate: 30g
- Fiber: 3.7g
- Cholesterol: 74mg
- Iron: 3.4mg
- Sodium: 852mg
- Calcium: 62mg
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 3/4 teaspoon salt, divided
- 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
- 2 (7-inch) pitas
- 3 cups chopped tomato
- 1/2 cup chopped green onions
- 1/3 cup chopped fresh mint
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- 1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- Preheat oven to 400°.
- Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
- Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
- While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.
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