Fresh Tomato and Pita Chip Salad
Fresh Tomato and Pita Chip Salad
From the Cool Fuel Cookbook for KidsPreparation time: 15 minutes excluding marinating time
Servings: 4.
5 A Day servings: 3.
Ingredients:
Dressing
4 tablespoons chopped fresh parsley
2 tablespoons grated lemon rind
4 teaspoons chopped fresh mint
1 cup thinly sliced green onions
1 tablespoon extra virgin olive oil
¼ teaspoon salt
Salad
1 pound romaine lettuce, shredded (about 6 cups)
2 to 3 medium fresh tomatoes, cubed (about 3 cups)
1 cucumber, peeled, quartered lengthwise and sliced thin
2 whole wheat pitas (6 ½ inches diameter)
For dressing, combine parsley, lemon rind, mint and green onions with olive oil and salt in small bowl. Mix well and let stand at least 1 hour. Meanwhile, combine lettuce, tomatoes and cucumber in a large bowl; set aside to chill. Heat oven to 400°F. Arrange pitas in a single layer on baking sheet. Bake at 400°F for 6 minutes or until toasted. Break into bite sized pieces and set aside. When ready to serve, add pita chips to salad mixture and toss with dressing.
Each serving provides: An excellent source of vitamins A and C, folate, potassium and fiber.
From the Cool Fuel Cookbook for Kids
| Nutritional Information per Serving | |
| Calories: 159 | Carbohydrates: 25g |
| Total Fat: 4.9g | Cholesterol: 0mg |
| Saturated Fat: 0.6g | Dietary Fiber: 7g |
| % of Calories from Fat: 26% | Sodium: 327mg |
| Protein: 6g | |
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by
Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.