Hearty Pita Spinach Salad Recipe

5 1 1
Hearty Pita Spinach Salad Recipe
Hearty Pita Spinach Salad Recipe photo by Taste of Home
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Hearty Pita Spinach Salad Recipe

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5 1 1
Publisher Photo
Greek flavors combine in perfect harmony for a main dish you won’t be able to stop munching. Serve this with a tall glass of lemonade or iced tea and enjoy it alfresco some summer night. —Simple & Delicious Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 whole pita breads
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound ground beef
  • 3/4 cup Greek vinaigrette, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 medium tomatoes, cut into wedges
  • 4 ounces feta cheese, cubed
  • 1 cup pitted Greek olives
  • 1 small red onion, thinly sliced

Directions

Cut pita breads into strips; arrange in a single layer on an ungreased baking sheet. In a small bowl, combine the oil, salt and pepper; brush over pita strips. Bake at 400° for 8-10 minutes or until crisp, turning once.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add 1/4 cup vinaigrette. Arrange spinach on a serving platter; top with tomatoes, cheese, olives, onion and beef mixture. Drizzle remaining vinaigrette over salad. Serve immediately with toasted pita strips. Yield: 4 servings.
Originally published as Hearty Pita Spinach Salad in Simple & Delicious June/July 2012, p12

Nutritional Facts

1 serving: 662 calories, 49g fat (12g saturated fat), 78mg cholesterol, 1744mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 24g protein.

  • 2 whole pita breads
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound ground beef
  • 3/4 cup Greek vinaigrette, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 medium tomatoes, cut into wedges
  • 4 ounces feta cheese, cubed
  • 1 cup pitted Greek olives
  • 1 small red onion, thinly sliced
  1. Cut pita breads into strips; arrange in a single layer on an ungreased baking sheet. In a small bowl, combine the oil, salt and pepper; brush over pita strips. Bake at 400° for 8-10 minutes or until crisp, turning once.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add 1/4 cup vinaigrette. Arrange spinach on a serving platter; top with tomatoes, cheese, olives, onion and beef mixture. Drizzle remaining vinaigrette over salad. Serve immediately with toasted pita strips. Yield: 4 servings.
Originally published as Hearty Pita Spinach Salad in Simple & Delicious June/July 2012, p12

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laeich User ID: 3549478 138330
Reviewed Sep. 8, 2012

"Excellent."

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