Updated 12/31/2012 05:00 AM
Recipe: Spinach Salad with Roasted Red Peppers, Chick Peas, Feta Cheese and Pita Croutons
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2-3 pita bread rounds (see hints below for seasoning pita croutons)
salt and pepper
approx. 3/4 - 1 cup sliced roasted red pepper
approx. 1/3 - 1/2 cup thinly sliced red onion
one 15-ounce can chick peas (or a partial can)
approx. 1 cup crumbled feta cheese (or more to taste)
approx. 8 cups fresh baby spinach
2-3 Tbs lemon juice
4-6 Tbs extra virgin olive oil
Preheat the oven to 400 degrees a bit ahead of time and, if the pita bread is a bit on the thick side you may want to slice it in half crosswise (from top to bottom) before using a knife to cut half of a pita per serving into bite size triangles.
Toss those into a large mixing bowl and add a generous amount of olive oil, season with salt and pepper and toss to coat.
Spread those out onto a heavy bottomed baking tray and place that into the preheated oven.
The pita will take somewhere around 20 - 25 minutes to crisp up.
While you're keeping your eye on the pita bread, slice the roasted red peppers, very thinly slice the red onion and drain the 15-ounce can of chick peas.
Make the dressing by combining about 2 Tbs fresh lemon juice with 4-5 Tbs extra virgin olive oil and whisking it up.
When the pita croutons are ready, add as much spinach to a large bowl as you like and add as many of the other ingredients as you like, including the feta cheese. Dress it to taste, and then fold in as many of the croutons as you like and it is good to go.
You could season the croutons with a combination of things like onion powder, garlic powder, ground cumin and paprika.