Recipes

Greek Salad Crisps for foodservice

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At a Glance:

Makes:

24

Ingredients:

12 pita bread rounds, cut into 6 wedges each
3 quarts (1-1/2 lbs.) shredded romaine lettuce
2-1/4 quarts (2-1/4 lbs.) sweet cherry tomatoes, halved
1-1/2 quarts (1-1/2 lbs.) peeled, seeded thinly sliced quartered cucumbers
1-1/2 quarts (1-1/2 lbs.) crumbled feta cheese
1-1/2 quarts (1-1/2 lbs.) Lindsay® Greek Kalamata Pitted Olives, roughly chopped
3/4 cup olive oil
1/3 cup red wine vinegar
1-1/2 tablespoons dried oregano
2-1/4 teaspoons coarsely ground black pepper

Directions:

Heat oven to 400°F. Place pita bread wedges on a sheet pan; bake 4 to 5 minutes or until crisp and lightly browned. Remove from oven; set aside to cool.

In a large mixing bowl, combine lettuce, tomatoes, cucumbers, olives, and feta cheese. (At this point mixture may be chilled up to 2 hours.)

Just before serving, toss with combined olive oil, vinegar, oregano and black pepper. Scoop one heaping tablespoon of salad onto each pita crisp. Makes 24 servings (3 wedges each).

Nutrients Per Serving:

Calories 271
Fat 16g
Cholesterol 34 mg
Sodium 597mg
Carbohydrate 23g
Protein 10g
Calories from fat 142
Calories from fat 52.4%