Greek Pita Salad with Potatoes

[Guest guest]

Greek Pita Salad with Potatoes

 

2 pita breads, torn into 1-inch pieces

1 package 16 ounces refrigerated diced potatoes (about 3 cups) I diced and boil

mine fresh

 

Dressing:

2/3 cup crumbled feta cheese

2/3 cup (about 6 ounces) plain low fat yogurt

4 teaspoons chopped fresh dill

4 teaspoons chopped fresh mint leaves

1 clove garlic, crushed

salt and pepper

1 cup halved cherry tomatoes

1 small cucumber, peeled and cut into 1/2-inch thick slices

3 cups cut-up romaine lettuce leaves (1-inch strips)

1/4 cup thinly sliced green onions (white and light green portions only)

1/4 cup chopped pitted ripe olives

 

Heat oven to 350 degrees.

On large baking sheet, arrange torn pita in even layer; bake until crisp, about

15 minutes. Cool. Meanwhile, in large saucepan, bring 5 cups water to a boil.

Add potatoes.

Return to a boil; reduce heat and simmer until tender, about 2 minutes.

Drain; cool.

For dressing, in blender container, combine feta cheese, yogurt, dill, mint and

garlic; process until smooth.

Season to taste with salt and pepper.

In large bowl, combine pita, potatoes, tomatoes and cucumber.

Add dressing; toss lightly to coat.

Place romaine in large serving bowl.

Mound vegetables over lettuce.

Sprinkle with olives and green onion.

Makes 6 servings.

Calories 171, Fat 5 g, Carbs 26 g, Protein 7 g, Fiber 3 g, Sodium 438 mg.

Points 3.