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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 15 min
Prep:: 15 min

Level:: Easy

Nutrition Info

Healthy

Directions

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.

Serves: 3

Calories: 365

Total Fat: 23 grams

Saturated Fat: 3 grams

Protein: 7 grams

Total carbohydrates: 37 grams

Sugar: 4 grams

Fiber: 7 grams

Cholesterol: 0 milligrams

Sodium: 716 milligrams

Photograph by Con Poulos

Recipe courtesy Food Network Magazine