I dont know about you all but for me this time of year means end-of year celebrations and pot luck dinners. I cant tell you how many different recipes that I have come across and different tastes at pot lucks but that is the fun and mystery of it all.
I saw this recipe some time ago and I just loved it. I served it up on Mother's Day at our family brunch at my Momma's house and it went over beautifully. The presentation is so nice and the crip taste of the salad and nutty cheese is wonderful.
Personally, the flavors in this salad were fabulous for my Mother's Day brunch and I knew it needed to make a repeat appearance for my pot luck dinner last week. My one recipe was no match for a room full of ladies but those that had it truely enjoyed it.
I actually didn't get to eat much of my own dish at the pot luck because I was too busy gawking over all the other fabulous dishes. I will just have to make this again for dinner this week and possibly throw a few grilled shrimp on top for a well rounded meal.
2 small whole wheat pita breads, cut into 1-inch squares
3 tbsp white wine vinegar
1/4 cup extra-virgin olive oil
Salt, to taste
3 stalks celery, cut into 1/2-inch dice
1 cucumber, line-peeled, seeded, and cut into 1/2-inch dice
1 bunch fresh mint, trimmed and thinly slices
1/2 bunch watercress, trimmed
6 oz feta cheese, crumbled
Pepper, to taste
Preheat oven to 350 degrees F. Spread pita squares on a baking sheet and bake until they are nice and crisp, about 15 to 20 minutes. Remove from oven. Meanwhile, in a small bowl, whisk together vinegar and olive oil, and season with salt.
In a medium salad bowl, combine toasted pita bread, celery and cucumber. Add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress and gently toss again. Sprinkle feta cheese over the top and season with pepper.
Recipe adopted by Eat Yourself Skinny
Serving Size: 3/4 cup
Fat: 11 g
Carbs: 8.6 g
Fiber: 1 g
Protein: 6.3 g
Points+: 4 pts
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