Recipe - Greek Salad Pitas

Mediterranean Lemon
Vinaigrette:
12 teaspoon Finely chopped garlic
14 teaspoon Dijonstyle mustard
Salt and pepper, to taste
2 One half tablespoon Fresh lemon Juice
One fourth cup Extravirgin olive oil
Olive puree:
One fourth cup Pitted black Greek olives
1 Mall clove of garlic,
peeled
1 One half teaspoon Extravirgin olive oil
1 One half teaspoon Fresh lemon Juice 1
One half teaspoon Dried oregano
2 teaspoon Chopped parsley
8 Romaine lettuce leaves,
washed and torn into
1 inch pieces
One half Seedless cucumber, peeled
and cut into 1/4inch
cubes
4 Plum tomatoes, cut into
One fourth inch dice
1 Red bell pepper, cut into
One fourth inch dice
2 Scallions, thinly cut or sliced up
One fourth pound Feta cheese, crumbled
One fourth cup Chopped flatleaf parsley
2 tablespoon Chopped fresh mint
8 Pita breads (6inch size)

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 Three fourths 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