*  Exported from  MasterCook  *
 
                             GREEK SALAD PITAS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 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
      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.
   (Olive puree yields Just over 1/3 cup. Per teaspoon:
   10 calories, 1 gm fat, no cholesterol.)
   
   From the files of Al Rice, North Pole Alaska.    Feb
   1994
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving