Wednesday, August 24, 2011

Light, refreshing Pita Bread Salad alongside a Baked Potato Bar? Yes please!

Years ago I went to my friend Sara's house and she made the cutest dinner. We each got 1-2 baked potatoes depending on its size and on the table laid all kinds of toppings to make it a delicious meal! She used bacon bits, sour cream or ranch dressing, broccoli, .. it's hard to remember all she used actually. Since then I've been wanting to make it again. I thought a fresh summer salad would go along great with it. I had a recipe for a Pita Bread Salad that sounded nice and summery. My mom said it was one of her favorite meals that I've made. She's already made the vinaigrette recipe since. Try it out before summer is over!

Pita Bread Salad

2-4 Pitas(I use whole wheat), cut into bite-size pieces
1/3 C. extra virgin olive oil
3 T. fresh lemon juice
1 garlic clove, chopped
salt & pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced (or 1/4 of an onion)
1/4 C. flat leaf parsley, chopped 
1/4 C. fresh mint, chopped
1 small head romaine lettuce, washed and torn into pieces

Preheat oven 350. Transfer pitas to a baking sheet; bake until crisp, about 10 minutes.
In a large bowl, whisk together olive oil, lemon juice and garlic; season with salt and pepper. Stir in cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss. 
 For the baked potato I would say be as creative as possible! I baked the potatoes like normal and prepared the following toppings: steamed broccoli, heated black beans, sauteed onions until golden, and fresh chopped chives from the garden. I also served vegan cheese and sour cream on the side. 
Dad getting ice for dinner
 The best word to describe this meal is Fresh. Delicious, healthy and easy! I love how versatile it is. You can add more veggies like roasted red peppers, mushrooms, chickpeas, spinach, arugula, shredded carrot, parsley, vegan "bacon" bits, hot sauce, bbq sauce,... yum! Get creative and please share tips! And most of all have fun!
   
Love, 

Chef Teebs  

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