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Greek Pita Salad with Potatoes
Ready Time: 35min
Prep Time: 20min
Cook Time: 15min
This colorful mixture of potatoes with Romaine lettuce, feta cheese, cucumbers, olives and cherry tomatoes makes a tasty lunch or delicious side salad.
2 pita breads, torn into 1-inch pieces
1 package (16 ounces) refrigerated diced potatoes (about 3 cups)
2/3 cup crumbled feta cheese
2/3 cup (about 6 ounces) plain low fat yogurt
4 teaspoons chopped fresh dill
4 teaspoons chopped fresh mint leaves
1 clove garlic, crushed
Salt and pepper
1 cup halved cherry tomatoes
1 small cucumber, peeled and cut into 1/2-inch thick slices
3 cups cut-up romaine lettuce leaves (1-inch strips)
1/4 cup thinly sliced green onions (white and light green portions only)
1/4 cup chopped pitted ripe olives
Prep Time: 20min | Cook Time: 15min
Heat oven to 350°F.
On large baking sheet, arrange torn pita in even layer; bake until crisp, about 15 minutes. Cool.
Meanwhile, in large saucepan, bring 5 cups water to a boil. Add potatoes. Return to a boil; reduce heat and simmer until tender, about 2 minutes. Drain; cool.
In large bowl, combine pita, potatoes, tomatoes and cucumber. Add dressing; toss lightly to coat.
Place romaine in large serving bowl. Mound vegetables over lettuce. Sprinkle with olives and green onion.
In blender container, combine feta cheese, yogurt, dill, mint and garlic; process until smooth.
Season to taste with salt and pepper.
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