Dressing:
1 cup canola oil
1/4 cup white vinegar
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspooon dry mustard
2 tablespoons sweet pickle
relish
2 tablespoons ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
Salad:
1 head romaine lettuce,
washed and torn
1 (15-ounce) can red kidney
beans, drained and rinsed
1/2 cup low-fat cheddar
cheese
1/4 cup red onion, sliced
1 tomato, diced
2 small whole wheat pitas,
split in half and quartered

In a bowl, whisk together canola oil, vinegar, lime juice, garlic, mustard, relish, ketchup, salt and pepper. Refrigerate until ready to use. Dressing will keep for 3- 4 days in the refrigerator.

Heat oven to 350 degrees. Brush each pita quarter with 1/2 teaspoon of dressing.

Place on baking sheet and bake for 8-10 minutes or until crisp.

In a large bowl, combine lettuce, beans, cheese, onion and tomato.

Divide salad into 8 servings.

Add 2 tablespoons dressing to each serving and toss. Serve with baked pita wedges.

Serves 6-8.

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Easter Sunday can fall on

any date from March 22 to April 25th. The year-to-year sequence is so complicated that it takes 5.7 million years to repeat.