Yield: 1 Servings
|4||Pita; (6-inch) rounds|
|1 large||Green bell pepper|
|1 bunch||Green onions|
|1 bunch||Fresh parsley|
|⅓ cup||Fresh lemon juice; (about 2 large lemons)|
|⅓ cup||Olive oil|
|2 tablespoons||Fresh oregano; finely chopped|
|2 cups||Shredded romaine lettuce|
|4 ounces||Feta cheese; crumbled (1 cup)|
Cut each pita round into 6 wedges, and separate each wedge into 2 triangles. Place on a baking sheet.
Bake at 400° for 10 minutes. Cool completely, and place in a zip-top plastic bag. Set aside.
Seed and dice bell pepper and cucumber; dice tomatoes and green onions.
Mince parsley and garlic. Place in a bowl, and stir in lemon juice and next 4 ingredients. Cover and chill 1 hour. Toss with lettuce; sprinkle with cheese. Serve with pita triangles. Yield: 6 to 8 servings.
Notes: This salad uses ingredients that make Mediterranean cuisine irresistible: feta cheese, tomatoes, and fresh oregano.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@...> on Jan 23, 1998