Heat oven to 350°F. On large
baking sheet, arrange torn pita in even layer; bake until crisp,
about 15 minutes. Cool. Meanwhile, in large saucepan, bring 5
cups water to a boil. Add potatoes. Return to a boil; reduce
heat and simmer until tender, about 2 minutes. Drain; cool. For
dressing, in blender container, combine feta cheese, yogurt,
dill, mint and garlic; process until smooth. Season to taste
with salt and pepper. In large bowl, combine pita, potatoes,
tomatoes and cucumber. Add dressing; toss lightly to coat. Place
romaine in large serving bowl. Mound vegetables over lettuce.
Sprinkle with olives and green onion.
nutritional information per