This light salad of Lebanese origin is a big favorite. Crunchy fried pita chips add delightful taste and texture. And a lemon and white wine vinegar dressing makes a snappy, light lunch or dinner.
INGREDIENTS (for 4 servings):
- 3 pita rounds, torn into pieces
- oil for frying
- 2 cups torn romaine lettuce
- 2 tomatoes, chopped
- 2 small cucumbers, peeled and diced
- 1 green bell pepper, chopped
- 3 green onions, minced
- 15 fresh mint leaves, chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon cilantro
- 1/4 cup lemon juice
- 2 teaspoons white wine vinegar
- 1 pinch salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried onion flakes
- 1 pinch celery salt
- 1 pinch garlic powder
- 1/4 cup olive oil
Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.
Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.
Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.
Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.