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Serve this bread salad with a bowl of soup for a fast, veggie-loaded dinner. You might even want to double the recipe and take leftovers for lunch the next day.
Heat olive oil in skillet over high heat. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp. Set aside.
Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through. Drain, and place in bowl. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through. Drain, and add to artichokes. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway. Drain, and add to artichokes and fava beans.
To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat. Let stand 5 minutes before serving so pita absorbs flavors.
- Calories 472
- Carbohydrate Content 57 g
- Cholesterol Content 0 mg
- Fat Content 22.5 g
- Fiber Content 19 g
- Protein Content 17 g
- Saturated Fat Content 3.5 g
- Sodium Content 365 mg
- Sugar Content 7 g