Grilled Whole Wheat Pita Salad With Parsley Garlic Dressing Recipes

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Steps:

• Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
• Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

Steps:

• Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
• Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
• Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
• Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

Steps:

• Preheat the grill.
• In a large bowl, whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.
• Place the whole pitas on the hot grill and cook on each side for about 1 1/2 minutes, or until nice grill marks form and the pitas are toasty. REmove and cut each pita in half, and then into 1 inch strips.
• Add the tomatoes, onion, cucumber, olives, parsley and grilled pita strips to the bowl of vinaigrette and toss together well. Serve immediately.

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.

Steps:

• Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in 2 tablespoons vinaigrette.
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
• Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.
• Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Steps:

• Preheat grill pan over high heat.
• Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275°F.
• Wrap pita breads in foil.
• Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil.
• Add oregano, garlic and whisk again to combine into dressing.
• Pour half the dressing over chicken tenders.
• Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl.
• Pour remaining dressing over salad and toss well.
• The salad should be very lightly dressed.
• Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter.
• Remove pitas from oven and unwrap.
• Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!