- Exported from MasterCook
GREEK SALAD PITAS
1 Preparation Time :
Categories : Salads
Amount Measure Ingredient -- Preparation Method -- -- --
-Mediterranean Lemon
-Vinaigrette:
12 ts Finely chopped garlic
14 ts Dijon-style mustard
-Salt and pepper, to taste
2 1/2 tb Fresh lemon Juice
1/4 c Extra-virgin olive oil
-Olive puree:
1/4 c Pitted black Greek olives
1 Mall clove of garlic,
-peeled
1 1/2 ts Extra-virgin olive oil
1 1/2 ts Fresh lemon Juice
1/2 ts Dried oregano
2 ts Chopped parsley
8 Romaine lettuce leaves,
-washed and torn into 1 -inch pieces 1/2 Seedless cucumber, peeled
-and cut into 1/4-inch -cubes
4 Plum tomatoes, cut into 1/4 -inch dice 1 Red bell pepper, cut into 1/4 -inch dice 2 Scallions, thinly sliced
1/4 lb Feta cheese, crumbled
1/4 c Chopped flat-leaf parsley
2 tb Chopped fresh mint
8 Pita breads (6-inch size)
This vibrant salad nestled in pita bread makes an
ideal summer luncheon or light dinner.
1. To prepare vinaigrette: Whisk together the garlic,
mustard, salt, pepper and lemon juice. Drizzle in oil,
whisking constantly. Reserve.
2. Prepare olive puree: Place ingredients in a food
processor; pulse on and off until nearly smooth. Use a
spatula to scrape down sides of the bowl. Reserve.
3. Toss together the lettuce, cucumber tomatoes, red
pepper, scallions, cheese parsley, mint and vinaigrette. Set aside.
4. Cut 1 inch off the top of each pita. Open PITAS and the spread insides of each with 1 teaspoon of the
olive puree. Fill each with 3/4 cup of the salad.
1/3 cup. Per teaspoon:
10 calories,
1 gm fat, no cholesterol.
From the files of Al Rice, North Pole Alaska. Feb
1994 - - - - - - - - - - - - - - - - - -
