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Greek Pita Salad with Potatoes

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Potato Type: Russet
Cuisine: Mediterranean

Dish

Side DishMain Dish

Prep Time

20 Mins

Cook Time

15 Mins

Serving

Serves 6

Ingredients

  • 2 pita breads, torn into 1-inch pieces
  • 1 package (16 ounces) refrigerated diced potatoes (about 3 cups)
+

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

Preparation

  1. Heat oven to 350°F.
  2. On large baking sheet, arrange torn pita in even layer; bake until crisp, about 15 minutes. Cool.
  3. 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.
  4. In large bowl, combine pita, potatoes, tomatoes and cucumber. Add dressing; toss lightly to coat.
  5. Place romaine in large serving bowl. Mound vegetables over lettuce. Sprinkle with olives and green onion.

Dressing

  1. In blender container, combine feta cheese, yogurt, dill, mint and garlic; process until smooth.
  2. Season to taste with salt and pepper.

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Nutrition Facts Per Serving

Calories

171

Fat

5g

Sodium

438mg

Cholesterol

14g

Carbohydrates

26g

Fiber

3g

Protein

7g

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