Melon and Herb Bread Salad

Melon and Herb Bread Salad
Prep Time:
30 mins
Bake Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 to 8 servings

Ingredients

  • 2 6 inch pita bread rounds, torn into bite-size pieces

  • 1 tablespoon olive oil

  • ½ teaspoon dried thyme, crushed

  • ¼ teaspoon sesame seeds

  • 5 ounce mixed baby greens (4 to 5 cups)

  • ½ cup fresh mint leaves

  • ¼ cup fresh parsley, coarsely chopped

  • 2 cup cubed seedless watermelon and/or cantaloupe

  • 1 medium cucumber, sliced (1 3/4 cups)

  • ½ cup sliced red onion

  • ½ cup crumbled feta cheese

  • 2 tablespoon pomegranate seeds

  • 1 Recipe Lemon Vinaigrette

Lemon Vinaigrette

  • ¼ cup olive oil

  • 2 tablespoon pomegranate juice

  • 2 tablespoon red wine vinegar

  • 4 teaspoon lemon juice

  • 1 ½ teaspoon finely shredded lemon peel

  • ½ teaspoon honey

Directions

  1. Preheat oven to 375°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

  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 (per serving)

228 Calories
14g Fat
21g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 228
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 352mg 15%
Total Carbohydrate 21g 8%
Total Sugars 7g
Protein 5g
Vitamin C 13.6mg 68%
Calcium 121.2mg 9%
Iron 1.6mg 9%
Potassium 264mg 6%
Folate, total 60.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.