Herbed Toasted Pita Salad

• 3 (6-inch) whole-wheat pita breads with pockets
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
• 1 cup chopped fresh flat-leaf parsley
• 1/4 cup sliced scallions
• 1/2 cup chopped fresh mint leaves
• 1 English cucumber, cored, halved lengthwise and thinly sliced
• 1 pint grape tomatoes, halved

1. Preheat the oven to 375 degrees F.
2. Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes.
3. Allow pitas to cool and break into bite-sized pieces.
4. Set aside.
5. In a small bowl, whisk together the lemon juice, zest, salt and pepper.
6. Add the oil and whisk to incorporate.
7. Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
8. Right before serving, add the pita and dressing to the salad.
9. Toss well to coat.

pockets, lemon juice, lemon zest, salt, extravirgin olive oil, head romaine lettuce, parsley, scallions, mint leaves, cucumber, grape tomatoes

Taken from www.foodnetwork.com/recipes/ellie-krieger/herbed-toasted-pita-salad-recipe.html (may not work)