Post by ann on May 26, 2008 9:57:49 GMT 2
Romaine Salad With Pita Crisps and Sesame
Makes 6 first-course servings
The diminutive pine nut is a strong ally in the weight-loss battle. These ivory-colored gems contain the monounsaturated fats and the fiber you need to resist a snack attack. Removing the stubborn nuts from the inside of a pinecone is difficult work, which makes them somewhat expensive — but they're worth it.
Ingredients
2 whole-wheat pitas (6" diameter)
1/2 teasthingy dried oregano, divided
3 tablesthingys pine nuts
2 teasthingys sesame seeds
2 tablesthingys extra-virgin olive oil
5 teasthingys fresh lemon juice
1 small garlic clove, crushed through a press
1/8 teasthingy ground paprika
1/4 teasthingy salt
6 cups sliced romaine lettuce
1 cup chopped red and green bell peppers
1 cup whole small radishes
1 cup cucumber chunks
1/2 cup coarsely chopped fresh flat-leaf parsley
3 green onions, whites sliced 1/2" thick and greens sliced 1" thick
To Make:
Preheat the oven to 425°F.
Split the pitas in half to form circles. Place the rounds rough side up on a baking sheet and sprinkle with 1/4 teasthingy oregano. Place the pine nuts and sesame seeds in a small baking pan or ovenproof skillet.
Bake the pitas for 5 minutes, without turning, until crisp and toasted. Bake the pine nuts and sesame seeds for 10 minutes, stirring twice, until browned. Remove from the oven. Leave the pitas on the baking sheet. Tip the nuts and seeds into a bowl. Let both cool.
When the pitas are cooled, break into rough 1" chunks.
In the bottom of a large salad bowl, use a fork to mix the oil, lemon juice, garlic, paprika, salt, and the remaining 1/4 teasthingy oregano. Add the romaine, bell peppers, radishes, cucumber, parsley, and green onions. Toss to mix well. Add the toasted pitas and the pine nuts and sesame seeds; toss again.
Cheers Ann ;D
Makes 6 first-course servings
The diminutive pine nut is a strong ally in the weight-loss battle. These ivory-colored gems contain the monounsaturated fats and the fiber you need to resist a snack attack. Removing the stubborn nuts from the inside of a pinecone is difficult work, which makes them somewhat expensive — but they're worth it.
Ingredients
2 whole-wheat pitas (6" diameter)
1/2 teasthingy dried oregano, divided
3 tablesthingys pine nuts
2 teasthingys sesame seeds
2 tablesthingys extra-virgin olive oil
5 teasthingys fresh lemon juice
1 small garlic clove, crushed through a press
1/8 teasthingy ground paprika
1/4 teasthingy salt
6 cups sliced romaine lettuce
1 cup chopped red and green bell peppers
1 cup whole small radishes
1 cup cucumber chunks
1/2 cup coarsely chopped fresh flat-leaf parsley
3 green onions, whites sliced 1/2" thick and greens sliced 1" thick
To Make:
Preheat the oven to 425°F.
Split the pitas in half to form circles. Place the rounds rough side up on a baking sheet and sprinkle with 1/4 teasthingy oregano. Place the pine nuts and sesame seeds in a small baking pan or ovenproof skillet.
Bake the pitas for 5 minutes, without turning, until crisp and toasted. Bake the pine nuts and sesame seeds for 10 minutes, stirring twice, until browned. Remove from the oven. Leave the pitas on the baking sheet. Tip the nuts and seeds into a bowl. Let both cool.
When the pitas are cooled, break into rough 1" chunks.
In the bottom of a large salad bowl, use a fork to mix the oil, lemon juice, garlic, paprika, salt, and the remaining 1/4 teasthingy oregano. Add the romaine, bell peppers, radishes, cucumber, parsley, and green onions. Toss to mix well. Add the toasted pitas and the pine nuts and sesame seeds; toss again.
Cheers Ann ;D