Makes 6 first-course servings

The diminutive pine nut is a strong ally in the weight-loss battle. These ivory-colored gems contain the monounsaturated fats and the fiber you need to resist a snack attack. Removing the stubborn nuts from the inside of a pinecone is difficult work, which makes them somewhat expensive — but they're worth it.

Ingredients
2 whole-wheat pitas (6" diameter)
1/2 teaspoon dried oregano, divided
3 tablespoons pine nuts
2 teaspoons sesame seeds
2 tablespoons extra-virgin olive oil
5 teaspoons fresh lemon juice
1 small garlic clove, crushed through a press
1/8 teaspoon ground paprika
1/4 teaspoon salt
6 cups sliced romaine lettuce
1 cup chopped red and green bell peppers
1 cup whole small radishes
1 cup cucumber chunks
1/2 cup coarsely chopped fresh flat-leaf parsley
3 green onions, whites sliced 1/2" thick and greens sliced 1" thick

To Make:
Preheat the oven to 425°F.

Split the pitas in half to form circles. Place the rounds rough side up on a baking sheet and sprinkle with 1/4 teaspoon oregano. Place the pine nuts and sesame seeds in a small baking pan or ovenproof skillet.

Bake the pitas for 5 minutes, without turning, until crisp and toasted. Bake the pine nuts and sesame seeds for 10 minutes, stirring twice, until browned. Remove from the oven. Leave the pitas on the baking sheet. Tip the nuts and seeds into a bowl. Let both cool.

When the pitas are cooled, break into rough 1" chunks.

In the bottom of a large salad bowl, use a fork to mix the oil, lemon juice, garlic, paprika, salt, and the remaining 1/4 teaspoon oregano. Add the romaine, bell peppers, radishes, cucumber, parsley, and green onions. Toss to mix well. Add the toasted pitas and the pine nuts and sesame seeds; toss again.

Per serving: 154 calories, 18 g carbohydrates, 5 g protein, 8 g total fat, 0 mg cholesterol, 4 g dietary fiber, 220 mg sodium