Hello there, a Dish of Daily Life readers! It’s me, Christie with A Kitchen Hoor’s Adventures to bring you a deliciously tasty post. Michelle is on vacay and asked if I could guest post on her blog for a few, so, if you’re new to A Kitchen Hoor’s Adventures, it’s a healthy-ish, realistic, food blog where I post about my good eats, life, the hubs, our dog, and whatever else strikes my fancy. If you like what you see here, then make sure to stop by and read some more! Thanks, Michelle, for inviting me to guest post on your blog today!
This Greek take on the Italian Bread Salad, Panzanella, uses toasted pita, cucumbers, red onions, and tomatoes as the base for this pre-cooked steak strips. It’s a tasty and quick weeknight
I mentioned it in my last guest post on Michelle’s blog that I live in the DC area. If you’re not familiar with the streets of DC, the main drag in and out of the city is Constitution Avenue. People are allowed to park there until 4. Yes. FOUR. IN THE AFTERNOON! If cars are still parked there, it takes away one whole lane in one of the busiest towns traffic wise in the country. You can’t take away one WHOLE LANE and not have traffic issues.
Bear with me. This rant does tie into the recipe here.
The commute in the morning takes on average between 38 and 40 minutes. The commute home? Anywhere from at least 45 minutes to well over an hour to an hour and half. Yes. An hour and half. To go maybe 35 to 40 miles. Part of this can be due to these – let’s call them tourists – not paying attention to the parking times and have parked well past the 4pm allotted.
The city used to tow the cars off the street, but I can only surmise that someone sued for damages and now they can’t do that again. *sigh*
So, it’s always nice to have – see, told you I’d get the point – a quick and easy entree salad recipe to fall back on on the worst of commuting days. Take this recipe, for instance. No, seriously, take it and make it at home. *snort*
This recipe comes together in a snap! You toast some pita breads, you make some dressing, and you toss it all together. Just like that, entree salad in a flash! And after some of the days and the commutes I’ve had, I don’t want to spend an hour in the kitchen creating a meal. I just want to be able to toss some ingredients together, eat and then relax for the rest of the night.
This recipe allows you to do just that.
Yeah, I know. Just look at all that tasty goodness in that salad. This, paired with the grilled steak strips found in the deli section, makes for a hearty and delicious entree salad for dinner.
Pita Panzanella Salad with Steak
Ingredients
- 4 pita bread rounds
- 6 cups lettuce, torn
- 2 cups sliced cucumber
- 2 cups halved, cherry tomatoes
- 1 cup thinly sliced red onion
- 6 ounces fat free feta cheese, crumbled
- 1 cup nonfat Greek yogurt
- 1/2 cup skim milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon dill paste
- 1 tablespoon Greek seasoning
- 12 ounces grilled steak strips
Instructions
Preheat oven to 425.
Cut the pita into sixths and place on a baking sheet covered in aluminum foil coated with cooking spray. Bake at 425 for 10 minutes, flip then bake an additional 5 to 10 minutes until golden and slightly crispy.
Divide the lettuce evenly between 4 plates.
Combine the next four ingredients in a mixing bowl and top the lettuce evenly.
Stir together the next six ingredients in a small mixing bowl with a whisk. Allow to set 5 to 10 minutes.
Top each plate with three ounces of steak and then drizzle with the dressing.
PEP Counts – Yields 4 servings:
Milk
|
Veg
|
Fruit
|
Bread
|
Meat
|
Fat
|
0
|
1.5
|
0
|
4
|
5
|
0.5
|
Pure Grace Farms
Thursday 28th of August 2014
The panzanella looks delicious! That said, I can remember driving through DC many times and the traffic IS awful. I learned to time my visits very early in the morning or late in the evening. Otherwise forget it. Thanks for sharing your lovely salad today. Blessings, Shari
Christie
Saturday 6th of September 2014
Thank you, Shari! That's one of the reasons why we work an 8 to 4 and not a 9 to 5. It's worse even if you leave 15 to 20 minutes late. It's crazy!
Michelle Nahom
Thursday 28th of August 2014
I'm looking forward to trying this too! I love Panzanella salads and adding steak is perfect. I'll probably plan it so I am using leftover steak and get two meals out of my steak!
Ashlyn
Tuesday 26th of August 2014
Now this is my kind of salad! I LOVE the addition of the pita bread! Pinning and I definitely want to make this. :)
Christie
Saturday 6th of September 2014
Thank you, Ashlyn, for sharing my recipe. I hope you try it and love it like we did.
Michelle Nahom
Wednesday 27th of August 2014
I am looking forward to making it too! It looks wonderful!
Katie
Tuesday 26th of August 2014
I love a good salad that's hearty enough to be a dinner entree. Great recipe!
Christie
Saturday 6th of September 2014
Thanks, Katie! We have an entree salad at least once a week.
Michelle Nahom
Wednesday 27th of August 2014
Agreed! I am on a salad kick right now too!
Nellie
Tuesday 26th of August 2014
this looks great!! I so want this for lunch now :)
Christie
Saturday 6th of September 2014
Thanks, Nellie! It was perfect for lunch.
Michelle Nahom
Wednesday 27th of August 2014
I am looking forward to trying this one myself! I love Panzanella salads!
Kathy
Monday 25th of August 2014
I can actually taste how delicious this salad must be. I must make this ASAP.
Christie
Saturday 6th of September 2014
Thanks, Kathy! How was it?
Michelle Nahom
Wednesday 27th of August 2014
Me too, Kathy!! I love salads like this!