| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 |
|
Pita loaf; cut into 1/2-inch |
|
|
; pieces (6-inch) |
| 1 |
sm |
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 |
tb |
Extra-virgin olive oil |
| 1 1/2 |
tb |
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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