Pre Football Food: Pita Bread Salad

In an effort to prepare what was sure to be football food overload on Sunday, I made sure Saturday night was salad night. I found this recipe in Rachael Ray’s magazine a few months ago and finally had to chance to try it.

It is filled with veggies and so easy to make. You can find the original recipe here. I made a few changes based on availability.

They included:

Using lime instead of lemon (we don’t have lemons here)
Didn’t add the herbs – I’m not a big herb fan in salads, except for maybe cilantro
Used red onion instead of scallions
Skipped the bell pepper
Cut the recipe a bit to make it two dinner size servings

After all that, this is how the recipe turned out. I think I now might need to make it again as a recovery to football food!

Pita Bread Salad

Adapted from EveryDay with Rachael Ray

2 pita breads, baked until crispy
¼ cup olive oil
Juice of 2 to 3 limes
1 clove of garlic, chopped
Salt and pepper to taste
1 small cucumber, chopped
1 to 2 tomatoes, chopped
¼ of a large red onion, sliced
5 cups of mixed lettuce, roughly chopped

In a bowl whisk oil, juice, salt and pepper. Stir in cucumber, tomatoes and onion. Pour over lettuce and toss to combine.

Slice pita into small wedges and toss in the salad. If you want the pita to stay firm, just top each salad with the wedges and don’t mix in the dressing.