Spinach-Pita Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
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  1. Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper. 
  2. Serves: 3
  3. Calories: 365
  4. Total Fat: 23 grams
  5. Saturated Fat: 3 grams
  6. Protein: 7 grams
  7. Total carbohydrates: 37 grams
  8. Sugar: 4 grams
  9. Fiber: 7 grams
  10. Cholesterol: 0 milligrams
  11. Sodium: 716 milligrams

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