Fattoush Salad

• 2 6 in whole wheat pitas
• butter flavored cooking spray
• 2 tbsp white wine vinegar
• 1 1/2 tsp honey
• 1/4 tsp ground coriander
• 1 tbsp parsley puree
• 1 tbsp extra virgin olive oil
• 2 med tomatoes, each cut into 8 wedges
• 2 small picking cucumbers
• 1//2 cup prechopped tricolor bell pepper medley
• 1/4 c. chopped red onion
• 1/3 c. pitte kalamata olives, halved
• 1 16 oz can chickpease rinsed and drained
• 1/2 package torn romaine lettuce
• 1/3 cup feta

1. 1. Preheat oven to 450
2. 2. Separate each pite into 2 rounds, cut each into 6 wedges. Arrange pita wedges in single layer on baking sheet and coat with cooking spray. Bake for 6 mins or until lightly browned.
3. 3. While wedges bake, combine vinegar and next 4 ingredients in large bowl, whisking. Add tomatoe and remaining ingredients, toss well. Crumble pita wedges and add to salad, toss well.

pitas, butter, white wine vinegar, honey, ground coriander, parsley puree, extra virgin olive oil, tomatoes, cucumbers, tricolor bell pepper, red onion, pitte kalamata olives, torn romaine lettuce, feta

Taken from www.epicurious.com/recipes/member/views/fattoush-salad-50078177 (may not work)