Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

The ubiquitous Israeli bread salad makes a fine gathering place for black-eyed peas and sweet Georgia onions. Whisk the salad dressing together in a bowl, or do as I do--shake all the ingredients together in (what else?) a mason jar.

Hugh Acheson
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 6 (serving size: 1 rounded cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

224 calories; fat 14g; saturated fat 1.9g; mono fat 9.9g; poly fat 1.5g; protein 5.2g; carbohydrates 20.8g; fiber 2.8g; cholesterol 0mg; iron 2.1mg; sodium 268mg; calcium 45mg.
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