| 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
A Message from our Provider:
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