Recipe of the Week: Greek Pita Salad with Potatoes

As the weather heats up, cool down with a fresh, homemade salad. Stop by your local farmers market to pick up the tomatoes, cucumbers, and romaine that make this salad delicious.

Ingredients:

Dressing
6 1⁄2 ounces plain low-fat yogurt
2 ounces feta cheese, crumbled
1 tbsp. dill, chopped
1 tbsp. mint, chopped
1 garlic clove, chopped
1⁄8 tsp. salt
1⁄4 tsp. pepper

Salad
8 pita rounds, torn into 1 inch pieces
12 ounces potatoes, peeled and cut into 1⁄2 inch cubes
19 cherry tomatoes
1 cucumber, sliced and peeled
2 1⁄2 cups romaine lettuce, cut into 1 inch strips
1 oz. green onions, sliced
1 oz. black olives, pitted, chopped

Directions:

To make dressing: In blender, puree yogurt, cheese, dill, mint and garlic until creamy. Season with salt and pepper.
Arrange pitas on sheet pan in even layer.Bake in 350 degrees Fahrenheit oven about 15 minutes or until crisp.
In large sauce pan over medium heat, cook potatoes, covered, in 2 inches water for about 15 minutes or until tender. Drain and cool.
For each serving:In bowl, toss together potatoes, tomatoes cut in half, cucumber slices and 2 tbsp. dressing.
Place 1⁄2 cup lettuce on salad plate. Mound vegetable mixture over lettuce. Garnish with 2 tsp. green onions, 2 tsp. olives and pita bread.

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