Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -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 \N | 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 \N | Romaine lettuce leaves, washed and torn into inch pieces |
½ \N | Seedless cucumber, peeled and cut into 1/4-inch cubes |
4 \N | Plum tomatoes, cut into inch dice |
1 \N | Red bell pepper, cut into inch dice |
2 \N | Scallions, thinly sliced |
¼ pounds | Feta cheese, crumbled |
¼ cup | Chopped flat-leaf parsley |
2 tablespoons | Chopped fresh mint |
8 \N | 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