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Ингредиенты
- 6 x pocket breads - (7" dia)
- 1/3 c. lemon juice
- 1/3 c. extra-virgin extra virgin olive oil
- 1 x garlic clove - (to 2) peeled, and chopped or possibly pressed
- 1 1/2 lb hard-ripe tomatoes
- 2 lb cucumbers
- 6 c. bite-size rinsed crisped iceberg lettuce
- 3 c. minced parsley
- 1/2 c. minced fresh mint leaves
- 3/4 tsp salt - (about)
- 1/2 tsp freshly-grnd black pepper - (about)
Инструкции
- Tear pocket breads into 1-inch pcs and spread equally in two 10- by 15-inch baking pans.
- Bake in a 350 degree oven, stirring occasionally, till bread is lightly browned and crisp, about 15 min (12 min in a convection oven). Let cold.
- In a large bowl, mix lemon juice, extra virgin olive oil, and garlic.
- Rinse tomatoes; core and chop. Peel cucumbers and chop. Add in tomatoes, cucumbers, lettuce, parsley, mint, and bread to bowl. Mix well. Add in about 3/4 tsp. salt and 1/2 tsp. pepper to taste.
- This recipe yields 12 servings.
- Comments: Toast pocket bread up to 1 day ahead; cold and store airtight at room temperature. Also rinse lettuce, wrap in towels, enclose in a plastic bag, and chill. Up to 4 hrs ahead, mix dressing in bowl and layer vegetables on top (don't mix); cover and chill. Just before serving, add in toasted bread and mix; bread softens as it stands in salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 67 | |
| Calories from Fat 55 | 82% |
| Total Fat 6.21g | 8% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 155mg | 6% |
| Potassium 171mg | 5% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.05g | 1% |
| Protein 0.84g | 1% |
