Herbed Toasted Pita Salad

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This was pretty good, but it was not substantial enough to make a meal of itself. Pretty similar to Ellie's five-minute salad with white beans, herbs, and goat cheese, though I think I prefer that to this one. This one would be excellent as a side or appetizer salad. Very light and refreshing. The pita added a crunch, but it wasn't flavorful enough. I would brush with a little olive oil and season the chips to make them more tasty.

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this was a great side salad with our maple glazed chicken thighs (another Ellie recipe. The dressing is very light.

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This was a wonderful salad... it is very simular to the middle eastern fattosh salad, but lighter. It tasted wonderful. even though i am not a dressing fan, the dressing was perfect and just the right amount! definately a keeper!

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I had to change up some of the ingredients to suit what I had, but the salad tasted fantastic.
I used spring mix instead of romaine lettuce, and I didn't have scallions or mint to add.
As I was making the salad I felt like it was a lot of work for some simple salad, it took too much time in my opinion, but as I ate it I realized it was worth it! The lemon dressing was very yummy!

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My husband and I absolutely loved this salad! I made this salad for the first time about a week ago, and I have made it twice since then! The fresh mint was very complementary! For added variety, I decided to sautee some shrimp in about 1 tablespoon of olive oil, minced garlic, and salt and pepper. Also, with the pita bread, I decided to spray Pam olive oil spray over each of the pitas, and I sprinkled garlic powder, salt, and coursely ground pepper. This is wonderful, and I would definitely recommend it! Thank you Ellie!

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This was pretty good but would not be a meal in and of itself. No way. I added chicken and feta cheese. I also added some olive oil to the pita, and that made it very yummy. I'd make 50% to 100% more dressing though-it was pretty dry.

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Didn't taste that good, too minty.