Melon and Herb Bread Salad

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1 users rated this recipe an average rating of 5.0
  • Makes: 6 servings
  • Yields: 6 to 8 servings
  • Prep: 30 mins
  • Bake: 10 mins to 12 mins 375°
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Melon and Herb Bread Salad
Ingredients
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
Recipe Lemon Vinaigrette
Directions
  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.
Lemon Vinaigrette
Ingredients
1/4
cup olive oil
2
tablespoons pomegranate juice
2
tablespoons red wine vinegar
4
teaspoons lemon juice
1 1/2
1/2
teaspoon honey
Directions
  1. In a screw-top jar combine olive oil, pomegranate juice, red wine vinegar, lemon juice, lemon peel, and honey. Cover; shake well.
Nutrition Facts (Melon and Herb Bread Salad)
    Per serving:
  • 228 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 11 mg chol.,
  • 352 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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