| Recipe Information |
|
Category: Main Dishes/Lunch
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: Greek Salad Pitas
Ingredients:
1 Servings
-Mediterranean Lemon
-Vinaigrette:
12 Tsp Finely garlic, Chopped
14 Tsp Dijon-style mustard
-Salt and pepper, to taste
2 1/2 Tbl 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 oregano, Dried
2 Tsp parsley, Chopped
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 flat-leaf parsley, Chopped
2 Tbl fresh mint, Chopped
8 Pita breads (6-inch size)
Method of Preparation:
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 |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
