Greek Fit-For-The-Gods Salad With Spicy Cucumber Dressing And Pita Chips

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 pita bread rounds

1 teaspoon paprika (one-third palmful)

1 teaspoon dried thyme (one-third palmful)

1/2 teaspoon dried oregano (eyeball it in your palm)

Pinch of cinnamon

4 vine-ripe tomatoes—halved, seeded and thinly sliced

1/2 seedless cucumber, halved lengthwise and thinly sliced

1 small red onion, thinly sliced

4 celery ribs from the heart, thinly sliced at an angle

1 red or green bell pepper— seeded, quartered lengthwise and thinly sliced

1 cup flat leaf parsley, coarsely chopped (a few generous handfuls)

Salt and freshly ground pepper

1 cup Greek-style plain yogurt (available in the dairy case)

2 teaspoons ground cumin (two-thirds palmful)

1 garlic clove, smashed and peeled

Juice of 1 lemon

1/2-1 teaspoon Tabasco sauce

1/4 cup extra virgin olive oil (EVOO), eyeball it

3/4 pound feta, crumbled

8 jarred pepperoncini (hot peppers)

1 cup pitted Calamata olives

8 jarred or store-bought stuffed grape leaves, drained

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