| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads | 1 | Servings | |
INGREDIENTS
| 4 | Pita; (6-inch) rounds | |
| 1 | lg | Green bell pepper |
| 1 | md | Cucumber |
| 4 | md | Tomatoes |
| 1 | bn | Green onions |
| 1 | bn | Fresh parsley |
| 3 | Garlic cloves | |
| 1/3 | c | Fresh lemon juice; (about 2 large lemons) |
| 1/3 | c | Olive oil |
| 2 | tb | Fresh oregano; finely chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Shredded romaine lettuce |
| 4 | oz | Feta cheese; crumbled (1 cup) |
INSTRUCTIONS
Cut each pita round into 6 wedges, and separate each wedge into 2 triangles. Place on a baking sheet. Bake at 400° for 10 minutes. Cool completely, and place in a zip-top plastic bag. Set aside. Seed and dice bell pepper and cucumber; dice tomatoes and green onions. Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next 4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with cheese. Serve with pita triangles. Yield: 6 to 8 servings. Notes: This salad uses ingredients that make Mediterranean cuisine irresistible: feta cheese, tomatoes, and fresh oregano. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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