Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Mediterranean Lemon
-Vinaigrette:
12 ts Finely chopped garlic
14 ts Dijon-style mustard
-Salt and pepper, to taste
2 1/2 tb Fresh lemon Juice
1/4 c Extra-virgin olive oil
-Olive puree:
1/4 c Pitted black Greek olives
1 Mall clove of garlic,
-peeled
1 1/2 ts Extra-virgin olive oil
1 1/2 ts Fresh lemon Juice 1
1/2 ts Dried oregano
2 ts 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 c Chopped flat-leaf parsley
2 tb 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
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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