Here is the recipe for the Green Salad with Lemon, Mint, and Pita -
1/4 cup fresh lemon juice
2 tsp grated lemon peel
3/4 tsp salt
1/2 tsp freshly ground pepper
3/4 cup olive oil
4 small (6 inch) pita breads
4 cups romaine lettuce, torn into 1 1/2 inch pieces (I used a mix of baby Frisse, Red and Green Leaf Lettuces)
2 cups diced tomato
2 cups peeled, seeded and diced cucumber
1/2 cup minced red onion
1/2 cup finely chopped green onions
1/2 cup chopped fresh mint
1/4 cup chopped fresh parsley
Whisk lemon juice, lemon peel, salt, and pepper in a small bowl. Slowly whisk in oil to blend.
Heat oven to 350˚F. Split pita breads; arrange in a single layer on large cookie sheet. Bake until just light browned and crisp, 6 to 8 minutes; cool completely, then break into 2 inch pieces.
Toss lettuce and 1/4 dressing in large bowl.
In another bowl, toss pita pieces, tomatoes, cucumber, onions, mint, parsley and remaining dressing.
Arrange the lettuce on large serving plate. Top with pita-and-vegetable mixture. Serve immediately. Makes 8 servings.