Pita Heat oven to 400F. Arrange 4 pitas on baking sheet. Brush with 2 tsp oil; sprinkle with mixture of 1 Tbsp sesame seeds, ½ tsp jerk seasoning and ¼ tsp salt. Bake 6 to 8 min until lightly toasted. Cut in wedges.
Saturday, November 8, 2008
Island Pork & Rice Salad with Toasted Pita Wedges Olia
Salad Put pork and rice (reserved from Tuscan Loin of Pork recipe) in a serving bowl. Add 15-oz can black beans, rinsed, 20-oz can pineapple chunks (reserve juice), 2 chopped bell peppers, 2/3 cup sliced scallions and 1/3 cup chopped cilantro. Whisk 6 Tbsp pineapple juice, ¼ cup olive oil-vinegar dressing, 1 ½ tsp jerk seasoning (or Mrs Dash) and ½ tsp salt. Pour over salad; toss to mix. Serve on lettuce.
Pita Heat oven to 400F. Arrange 4 pitas on baking sheet. Brush with 2 tsp oil; sprinkle with mixture of 1 Tbsp sesame seeds, ½ tsp jerk seasoning and ¼ tsp salt. Bake 6 to 8 min until lightly toasted. Cut in wedges.
Pita Heat oven to 400F. Arrange 4 pitas on baking sheet. Brush with 2 tsp oil; sprinkle with mixture of 1 Tbsp sesame seeds, ½ tsp jerk seasoning and ¼ tsp salt. Bake 6 to 8 min until lightly toasted. Cut in wedges.
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