2 whole-wheat pitas (6″ diameter)
1/2 tsp. dried oregano, divided
3 T. pine nuts
2 tsp. sesame seeds
2 T. extra-virgin olive oil
5 tsp. fresh lemon juice
1 small garlic clove, crushed through a press
1/8 tsp. ground paprika
1/4 tsp. salt
6 C. sliced romaine lettuce
1 C. chopped red and green bell peppers
1 C. whole small radishes
1 C. cucumber chunks
1/2 C. coarsely chopped fresh flat-leaf parsley
3 green onions, whites sliced 1/2″ thick and greens sliced 1″ thick

Preheat the oven to 425°F. Split the pitas in half to form circles. Place the rounds rough side up on a baking sheet and sprinkle with 1/4 tsp. oregano. Place the pine nuts and sesame seeds in a small baking pan or ovenproof skillet. Bake the pitas for 5 minutes, without turning, until crisp and toasted. Bake the pine nuts and sesame seeds for 10 minutes, stirring twice, until browned. Remove from the oven. Leave the pitas on the baking sheet. Tip the nuts and seeds into a bowl. Let both cool. When the pitas are cooled, break into rough 1″ chunks. In the bottom of a large salad bowl, use a fork to mix the oil, lemon juice, garlic, paprika, salt, and the remaining 1/4 tsp. oregano. Add the romaine, bell peppers, radishes, cucumber, parsley, and green onions. Toss to mix well. Add the toasted pitas and the pine nuts and sesame seeds; toss again.

Yield: 6 servings
Calories: 154
Fat: 8g
Fiber: 4g