Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Lia Huber
This Story Originally Appeared On cookinglight.com

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.

Nutrition Facts

257 calories; fat 11.6g; saturated fat 1.8g; mono fat 7.9g; poly fat 1.4g; protein 15.6g; carbohydrates 23.3g; fiber 2.7g; cholesterol 30mg; iron 2.7mg; sodium 429mg; calcium 68mg.
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