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- 2 6 inches pita bread rounds, torn into bite-size pieces
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon sesame seeds
- 5 ounces mixed baby greens (4 to 5 cups)
- 1/2 cup fresh mint leaves
- 1/4 cup fresh parsley, coarsely chopped
- 2 cups cubed seedless watermelon and/or cantaloupe
- 1 medium cucumber, sliced (1 3/4 cups)
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons pomegranate seeds
- 1 RecipeLemon Vinaigrette
1. Preheat oven to 375 degrees F. Arrange pita bread pieces on a 15x10x1-inch baking pan. In a bowl whisk together olive oil, thyme, sesame seeds, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Drizzle mixture over pita pieces; toss to coat. Spread in an even layer. Bake 10 to 12 minutes or until golden and crisp, stirring once.
2. On a large platter arrange greens, mint, parsley, melon, cucumber, and red onion. Sprinkle with cheese and pomegranate seeds. Top with pita chips. Pour Lemon Vinaigrette over all; toss to coat.
- 1/4 cup olive oil
- 2 tablespoons pomegranate juice
- 2 tablespoons red wine vinegar
- 4 teaspoons lemon juice
- 1 1/2 teaspoons finely shredded lemon peel
- 1/2 teaspoon honey
1. In a screw-top jar combine olive oil, pomegranate juice, red wine vinegar, lemon juice, lemon peel, and honey. Cover; shake well.
- Servings Per Recipe 6,
- cal. (kcal) 228,
- Fat, total (g) 14,
- chol. (mg) 11,
- sat. fat (g) 4,
- carb. (g) 21,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 7,
- pro. (g) 5,
- vit. A (IU) 923,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 352,
- Potassium (mg) 264,
- calcium (mg) 121,
- iron (mg) 2,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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