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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Well, what can I say - it's healthy! Which is a good thing, A salad enjoyed before the main course, or even during a main course is a nice way to balance a meal, but it's even better when you're always trying different combinations of vegetables and dressings to se which you like best. Cook time includes refrigeration. Ingredients:
1 (19 ounce) can artichokes |
4 baby cucumbers, diced |
1/2 cup cilantro leaf, finely chopped |
1 1/2 cups laughing cow cheese, cut into large pieces |
3 cups cherry tomatoes, halved |
1 pita bread, cubed |
1 tablespoon lemon juice |
2 tablespoons olive oil |
1 teaspoon ground black pepper |
1/3 cup chives, chopped |
Directions:
1. 1Preheat the oven 325 degrees F. Toast the pita cubes for five minutes. Let it cool completely.
2. 2In a salad bowl (or a large bowl if you don't have a salad bowl), combine the baby cucumbers, canned artichokes, cilantro, cherry tomatoes, and cheese and toss. Add the pita cubes, which should not be hot or it will melt some of the cheese and warm the vegetables, which should not happen.
3. 3In a small bowl combine the lemon juice, olive oil, black pepper and chives (I know it's not much of a dressing, but it does add some taste to the salad). Add to the salad and combine well.
4. 4Refrigerate for 30 minutes before serving.
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