April 8th, 2012
Recipe courtesy of CanolaInfo
In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper. Refrigerate until ready to use. If refrigerated, the dressing will keep for three to four days.
Preheat oven to 350°F. Brush each pita quarter with ½ teaspoon of dressing. Place on baking sheet and bake for 8-10 minutes or until crisp.
In a large bowl, combine lettuce, beans, cheese, onion and tomatoes. Divide salad into 8 servings. Add 2 tablespoons of dressing to each serving and toss. Serve with baked pita wedges.
471 calories, 39 g fat, 9 g protein, 25 g carbohydrates, 7 g fibre. Excellent source of vitamin E and folate. Good source of vitamin A, thiamine, magnesium and iron.