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Name: Greek Salad Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 -inch dice; 2 ts Chopped parsley; 8 Romaine lettuce leaves,; 1/4 c Chopped flat-leaf parsley; 1 1/2 ts Extra-Virgin Olive Oil; 1 -inch pieces; 1/2 Seedless cucumber, peeled; 1 1/2 ts Fresh lemon Juice 1; 1/4 lb Feta cheese, crumbled; 2 tb Chopped fresh mint; 14 ts Dijon-style mustard; 12 ts Finely chopped garlic; 2 1/2 tb Fresh Lemon Juice; 1/4 c Pitted black Greek olives; 1/2 ts Dried Oregano; 1/4 -inch dice; 1 Red bell pepper, cut into; 1/4 c Extra-Virgin Olive Oil; 1 Mall clove of garlic,; 4 Plum tomatoes, cut into; 8 Pita breads (6-inch size); 2 Scallions, thinly sliced

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INGREDIENTS

1/4 -inch dice
2 ts Chopped parsley
8 Romaine lettuce leaves,
1/4 c Chopped flat-leaf parsley
1 1/2 ts Extra-Virgin Olive Oil
1 -inch pieces
1/2 Seedless cucumber, peeled
1 1/2 ts Fresh lemon Juice 1
1/4 lb Feta cheese, crumbled
2 tb Chopped fresh mint
14 ts Dijon-style mustard
12 ts Finely chopped garlic
2 1/2 tb Fresh Lemon Juice
1/4 c Pitted black Greek olives
1/2 ts Dried Oregano
1/4 -inch dice
1 Red bell pepper, cut into
1/4 c Extra-Virgin Olive Oil
1 Mall clove of garlic,
4 Plum tomatoes, cut into
8 Pita breads (6-inch size)
2 Scallions, thinly sliced

Servings

INSTRUCTIONS

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

NOTES

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Greek Salad Pitas

1/4 -inch dice
2 ts Chopped parsley
8 Romaine lettuce leaves,
1/4 c Chopped flat-leaf parsley
1 1/2 ts Extra-Virgin Olive Oil
1 -inch pieces
1/2 Seedless cucumber, peeled
1 1/2 ts Fresh lemon Juice 1
1/4 lb Feta cheese, crumbled
2 tb Chopped fresh mint
14 ts Dijon-style mustard
12 ts Finely chopped garlic
2 1/2 tb Fresh Lemon Juice
1/4 c Pitted black Greek olives
1/2 ts Dried Oregano
1/4 -inch dice
1 Red bell pepper, cut into
1/4 c Extra-Virgin Olive Oil
1 Mall clove of garlic,
4 Plum tomatoes, cut into
8 Pita breads (6-inch size)
2 Scallions, thinly sliced

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

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Nutrition

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Serving Size: 1 Serving (515g)
Recipe Makes: 1 Servings

Calories: 2223
Calories from Fat: 2215 (100%)

Amt Per Serving		% DV

	Total Fat 246.1g	328 %
	Saturated Fat 35.1g	176 %
	Monounsaturated Fat 118.6g
	Polyunsanturated Fat 81g
Cholesterol 0mg		0 %
Sodium 809.6mg		28 %
Potassium 336.8mg		9 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 7g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2223

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