Name: Greek Salad Pitas
Ingredients: -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 inch pieces; 1/2 Seedless cucumber, peeled and cut into 1/4-inch cubes; 4 Plum tomatoes, cut into inch dice; 1 Red bell pepper, cut into 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)

A Christian is truly regenerated – but at the same time only partially sanctified. Sin is dethroned – but not destroyed! His predominant taste and disposition are holy – but godly principles may not yet have struck their roots very deep into his soul. His holy purposes are somewhat vacillating, and his inclinations to evil sometimes strong. We have the burden of our fleshly corruptions to carry, which without great labor and effort, will sadly retard us in our Christian lives.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Greek	Salads	1	Servings

INGREDIENTS

		-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 inch pieces
1/2		Seedless cucumber, peeled and cut into 1/4-inch cubes
4		Plum tomatoes, cut into inch dice
1		Red bell pepper, cut into 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)

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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