August 20, 2018
Salads, Main Dish Salad, Nuts/Seeds,
Vegetables, Oven Bake, Low Cholesterol, No Eggs, Vegetarian, Fresh Tomatoes, Oil, Kosher Dairy more
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"Recipe source: Cooking Light (August 2018)"
Preheat oven to 400 degrees F. Brush uncut sides of pita rounds with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place directly on oven rack and bake for 5 minutes or until crispy; cool slightly ( 5 minutes) and then slice into triangles and set aside.
Using a peeler, peel strips from the zucchini to measure 1 cup. Toss zucchini strips with 1 1/2 teaspoons of the chipotle chiles and let stand at room temperature for 10 minutes.
In a cup or bowl whisk together the lime juice and 1 tablespoon of chipotle chiles; gradually whisk in 3 tablespoons of oil.
In a large bowl toss together the next 3 ingredients (-tomatoes) with the dressing and season with salt and pepper. Divide among 4 bowls and top with zucchini strip mixture, pita triangles, sour cream, pipettes and scallions.
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