| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive10 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | T | Olive oil |
| 1 | Pita loaf, cut into 1/2-inch | |
| pieces 6-inch | ||
| 1 | Head romaine, washed well | |
| dried | ||
| and cut into | ||
| 1/2-inch pieces | ||
| about 4 cups | ||
| 1/2 | Red bell pepper, cut into | |
| 1/2-inch | ||
| pieces | ||
| 1/2 | Yellow bell pepper, cut into | |
| 1/2-inch | ||
| pieces | ||
| 1/2 | Red onion, cut into 1/2-inch | |
| pieces | ||
| 1 | Cucumber, peeled and cut | |
| into | ||
| 1/2-inch pieces | ||
| 1/3 | c | Crumbled feta, about 1 1/2 |
| ounces | ||
| 1/4 | c | Kalamata or other |
| brine-cured black pitted | ||
| and chopped | ||
| olives coarse | ||
| 2 | T | Extra-virgin olive oil |
| 1 1/2 | T | Red-wine vinegar |
INSTRUCTIONS
In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain. In a large bowl combine romaine, bell peppers, onion, cucumber, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine. Yield: 2 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9189 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2292
Calories From Fat: 510
Total Fat: 58.1g
Cholesterol: 59.2mg
Sodium: 2936.5mg
Potassium: 3106.4mg
Carbohydrates: 402.5g
Fiber: 30.2g
Sugar: 206.4g
Protein: 47.2g