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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a Cooking Light Recipe from 2004 and makes a wonderful side dish for grilled main coarses. Ingredients:
0.4 (7 inch) pita bread |
2 teaspoons garlic, bottled minced |
1 cup mozzarella cheese, part-skim preshredded |
1/2 cup vidalia onions or 1/2 cup other sweet onion, thinly sliced |
1 tablespoon cider vinegar |
2 teaspoons extra virgin olive oil |
1/4 teaspoon crushed red pepper flakes |
1 cup grape tomatoes, quartered |
1/4 cup kalamata olive, pitted coarsely chopped |
2 tablespoons basil leaves, chopped |
4 cups gourmet salad greens |
Directions:
1. Preheat oven to 475°.
2. Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
3. While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
4. Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.
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