Middle Eastern Salad

1. Mix vegetables together. In small bowl, whisk lemon juice, garlic, 1t salt, and 1t pepper. Whisk in olive oil thoroughly. Pour over salad, sprinkle with salt and pepper, and toss.

2. Preheat oven to 375. Cut pita into wedges. Place in pan and sprinkle with oil, salt and pepper. Bake 10 min until crisp. Add to salad and toss.

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Nutrient	Quantity
Total fats	178.9113 g
Protein	104.6959 g
Carbohydrates	262.4949 g
Energy	2979.0582 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9039 g
Water	1275.7412 g
Aspartic acid	9.486 g
Calcium, Ca	1750.8163 mg
Lutein + zeaxanthin	7529.2696 g
Fiber, total dietary	54.6443 g
Fatty acids, total saturated 22:0	0.1535 g
Carotene, beta	19230.2875 g
Niacin	11.0083 mg
Vitamin A, RAE	1896.4596 g
Arginine	7.0187 g
Riboflavin	2.8554 mg
Tocopherol, beta	0.1411 mg
Fatty acids, total polyunsaturated 15:0	0.0154 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1636 g
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	17.635 g
Sodium, Na	2287.5994 mg
Fatty acids, total saturated 16:1 undifferentiated	2.2844 g
Total lipid (fat)	178.9113 g
Manganese, Mn	65.7565 mg
Fructose	20.4572 g
Proline	5.7986 g
Fatty acids, total saturated 16:0	25.8227 g
Fatty acids, total saturated 8:0	1.2406 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3199 g
Sucrose	1.6611 g
Choline, total	395.8182 mg
Sugars, total	80.1207 g
Serine	5.8913 g
Fatty acids, total saturated 10:0	4.5943 g
Fatty acids, total saturated 18:0	5.8679 g
Vitamin B-6	3.5549 mg
Selenium, Se	38.3837 g
Ash	26.4005 g
Vitamin D	36.288 IU
Fatty acids, total saturated 18:1 undifferentiated	90.3538 g
Pantothenic acid	8.7425 mg
Phenylalanine	4.9845 g
Copper, Cu	2.5748 mg
Betaine	0.6691 mg
Thiamin	2.1715 mg
Retinol	283.5 g
Methionine	1.6865 g
Iron, Fe	21.1311 mg
Carbohydrate, by difference	262.4949 g
Phosphorus, P	1808.5654 mg
Folate, total	2063.1501 g
Tocopherol, gamma	1.448 mg
Fatty acids, total saturated 4:0	1.7577 g
Lycopene	5748.2411 g
Alanine	4.2527 g
Cholesterol	201.852 mg
Valine	5.121 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	19.7127 g
Glycine	2.9104 g
Carotene, alpha	236.5382 g
Glucose (dextrose)	16.4876 g
Fatty acids, total saturated 14:0	6.3389 g
Zinc, Zn	17.1708 mg
Isoleucine	4.5606 g
Fatty acids, total saturated 12:0	2.6532 g
Fatty acids, total polyunsaturated	21.6188 g
Fatty acids, total saturated 14:1	0.017 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	7.719 g
Tocotrienol, alpha	0.095 mg
Vitamin A, IU	33219.5512 IU
Folate, DFE	2063.1501 g
Tryptophan	1.0883 g
Vitamin C, total ascorbic acid	216.7442 mg
Phytosterols	257.4332 mg
Fatty acids, total polyunsaturated 16:1 c	0.0142 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.1476 g
Fatty acids, total saturated 20:0	0.4613 g
Fatty acids, total saturated 6:0	1.2999 g
Starch	0.1064 g
Tyrosine	3.1141 g
Vitamin B-12	3.8329 g
Vitamin K (phylloquinone)	1564.8547 g
Fatty acids, total saturated	51.4256 g
Histidine	2.6509 g
Fatty acids, total monounsaturated	93.7236 g
Threonine	3.8526 g
Folate, food	2063.1501 g
Fatty acids, total polyunsaturated 17:0	0.0309 g
Vitamin D (D2 + D3)	0.9072 g
Fatty acids, total polyunsaturated 24:0	0.0142 g
Cryptoxanthin, beta	29.395 g
Vitamin D3 (cholecalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	21.4615 mg
Magnesium, Mg	456.1093 mg
Lysine	7.0371 g
Potassium, K	4412.8868 mg
Cystine	1.0622 g
Fluoride, F	7.6535 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Lemon juice	0.5 cup	26.84	8.418	0.2928
Olive oil	0.5 cup	954.72	0	108
Tomato	1	40.2099	8.6898	0.4468
Feta cheese	8 ounces	598.752	9.2761	48.263
Cucumber	1	15.96	2.8728	0.2128
Parsley	0.33 cup	7.2	1.266	0.158
Pepper	1 teaspoon	5.773	1.4708	0.075
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	10	191.7	40.754	3.337
mint leaf	0.33 cup	0	0	0
basil leaf	0.33 cup	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109
pita bread	6	0	0	0