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Salad "From the garden"

Author
Cookinero 24 Oct 2022
19800
Salad "From the garden"

How to cook Salad "From the garden"

Step 1

Salad "From the garden"

Lubricate pita bread with vegetable oil, season with ground pepper. When using a metal ring, dry the pita bread in the oven, and when using the microwave, it is better to use a bowl or salad bowl. Cool completely, free from mold.

Step 2

Salad "From the garden"

Cut vegetables into strips.

Step 3

Salad "From the garden"

Tear lettuce with your hands into pieces convenient for eating, put in dried pita bread. Arrange vegetables on top, season with salad dressing, salt and pepper to taste. Serve immediately!

Salad "From the garden" - FAQ About Ingredients, Baking Time and Storage

Absolutely! Feel free to substitute with any vegetables you enjoy. Cucumber, bell peppers, or tomatoes would be great additions or alternatives.
Consider using large lettuce leaves as wraps or serving the salad in a bowl without any bread. You could also use cheese crisps for a crunchy element.
It's best to assemble the salad right before serving to prevent the pita bread from getting soggy. You can, however, chop the vegetables and prepare the dressing in advance.
A simple vinaigrette, a creamy yogurt dressing, or even a squeeze of lemon juice and olive oil would be delicious. Choose a dressing that complements your favorite vegetables.
This salad recipe is already vegetarian! For a vegan version, make sure the salad dressing you use is also vegan.
The shelf life of the salad dressing will depend on its ingredients. Homemade vinaigrettes typically last for a few days in the refrigerator, while creamy dressings might only last for a day or two. Always check for signs of spoilage before using.
Freezing this salad is not recommended, as the vegetables will become soggy and the pita bread will lose its texture. It's best enjoyed fresh.
Definitely! Grilled chicken, chickpeas, tofu, or hard-boiled eggs would be excellent additions to make it a more substantial meal.

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