- 4 teaspoons cider vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons fresh lemon juice
- 3/8 teaspoon ground sumac
- 2 small garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 2 (6-inch) pitas, torn into bite-sized pieces
- 1 cup chopped tomato
- 1 cup sliced English cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped arugula
- 1/4 cup minced Vidalia onion
- 1 (15-ounce) can unsalted black-eyed peas, rinsed and drained
- calories 224
- fat 14 g
- satfat 1.9 g
- monofat 9.9 g
- polyfat 1.5 g
- protein 5.2 g
- carbohydrate 20.8 g
- fiber 2.8 g
- cholesterol 0.0 mg
- iron 2.1 mg
- sodium 268 mg
- calcium 45 mg
How to Make It
Preheat oven to 400°.
To prepare dressing, combine first 7 ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.
To prepare salad, arrange torn pita in a single layer on a baking sheet. Bake at 400° for 7 minutes, stirring after 4 minutes. Cool completely. Reserve 1/2 cup toasted pita.
Combine tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.