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  Greek Salad Pitas
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
-Mediterranean Lemon Vinaigrette:
12 tsp Finely chopped garlic
14 tsp Dijon-style mustard Salt and pepper, to taste
2 1/2 tbsp Fresh lemon Juice
1/4 cup Extra-virgin olive oil Olive puree:
1/4 cup Pitted black Greek olives
1 Mall clove of garlic, peeled
1 1/2 tsp Extra-virgin olive oil
1 1/2 tsp Fresh lemon Juice 1
1/2 tsp Dried oregano
2 tsp Chopped parsley
8 Romaine lettuce leaves, washed and torn into
1 -inch pieces
1/2 Seedless cucumber, peeled and cut into 1/4-inch cubes
4 Plum tomatoes, cut into
1/4 -inch dice
1 Red bell pepper, cut into
1/4 -inch dice
2 Scallions, thinly sliced
1/4 lb Feta cheese, crumbled
1/4 cup Chopped flat-leaf parsley
2 tbsp 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
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