Fattoush Salad

• FOR THE LEMON HERB VINAIGRETTE:
• 1/4 cups Olive Oil
• 2 Tablespoons White Balsamic Vinegar
• 1/2 Lemon, Juiced
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Sugar
• 1 Tablespoon Fresh Mint, Chopped
• 2 Tablespoons Water
• FOR THE SALAD:
• 2 Whole Wheat Pita Pockets
• Garlic Powder
• Paprika
• 2 heads Romaine Lettuce
• 2 Medium Sized Cucumbers Peeled And Diced Small
• 1 cup Grape Tomatoes, Quartered
• 1/2 cups Fresh Parsley, Finely Chopped
• 1/2 cups Fresh Mint, Finely Chopped
• 1/4 cups Banana Peppers, Chopped
• 3/4 cups Feta Cheese

1. Whisk together all ingredients for the lemon-herb vinaigrette. Set aside in the refrigerator until ready to serve.
2. Preheat your oven to 400u0b0F. Split pita pockets, spray with olive oil cooking spray and sprinkle with garlic powder and paprika. Bake for 7 to 10 minutes, or until crispy. Break into bite-sized pieces.
3. Arrange salad ingredients on a plate and top with toasted pita chips and drizzle with lemon-herb vinaigrette.

lemon herb vinaigrette, ubc, white balsamic vinegar, lemon, oregano, garlic, salt, pepper, sugar, fresh mint, water, salad, whole wheat pita pockets, garlic, paprika, cucumbers, grape tomatoes, fresh parsley, fresh mint, ubc, ube

Taken from tastykitchen.com/recipes/salads/fattoush-salad/ (may not work)