|-Mediterranean Lemon Vinaigrette:|
|12 teaspoons||Finely chopped garlic|
|14 teaspoons||Dijon-style mustard Salt and pepper, to taste|
|2½ tablespoon||Fresh lemon Juice|
|¼ cup||Extra-virgin olive oil Olive puree:|
|¼ cup||Pitted black Greek olives|
|1||Mall clove of garlic, peeled|
|1½ teaspoon||Extra-virgin olive oil|
|1½ teaspoon||Fresh lemon Juice 1|
|½ teaspoon||Dried oregano|
|2 teaspoons||Chopped parsley|
|8||Romaine lettuce leaves, washed and torn into inch pieces|
|½||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|
|¼ pounds||Feta cheese, crumbled|
|¼ cup||Chopped flat-leaf parsley|
|2 tablespoons||Chopped fresh mint|
|8||Pita breads (6-inch 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 ¾ cup of the salad. (Olive puree yields Just over ⅓ 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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