Recipe courtesy of Food Network Kitchen
Save Recipe Print
Spinach-Pita Salad
Total:
15 min
Prep:
15 min
Level:
Easy

Nutrition Info

Healthy
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

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ina Garten

Strawberry Salad

Recipe courtesy of Trisha Yearwood

Peas and Pasta Salad

Recipe courtesy of Sunny Anderson

Ham Salad

Recipe courtesy of Food Network Kitchen

Broccoli Salad

Recipe courtesy of Jamie Deen

Chunky Egg Salad

Recipe courtesy of Food Network Kitchen

Fresh Broccoli Salad

Recipe courtesy of Alton Brown

Chunky Egg Salad

Recipe courtesy of Food Network Kitchen

Tarragon Egg Salad

Browse Reviews By Keyword

          Latest Stories