Side Pannel
Greek Salad Pitas
Ingredients List
- -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)
Directions
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.)
~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.)
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