Egg & Toasted Pita Salad with Cilantro Lemon Dressing
Cook Time 7minutes
Total Time 7minutes
3cupschopped Romain lettuce
1/2cupgrape tomatoes sliced in halvesyou can also use regular tomatoes
1/2cupsliced black olives
1medium cucumber sliced
2pita breadswhole wheat or white
Cilantro Lemon Dressing
The juice of half lemon
1/2cuplightly chopped cilantro
1/2cupnonfat or lowfat Greek yogurt
For the Salad
Place the eggs in a small sauce pan and boil on medium heat for 5-7 minutes. Remove from heat and set aside. After the eggs have cooled peel and cut into each egg into 8 pieces. Arrange on salad.
While the eggs are boiling chop the lettuce, tomatoes, cucumbers and olives and arrange on plates.
using a knife or scissors cut the pita bread into small bite size squares. Place in a heat pan with 1 teaspoon olive oil. Toast for 3-5 minutes on medium/high heat until the edges are all dark golden and crispy. Remove from heat and arrange on salad.
For the Dressing
Place all the ingredients in a food processor and process for 1 minute until fully mixed. Do not over mix because the cilantro will become too small, it should still be noticeable within he dressing.