Greek Salad Stuffed Pitas
Barb Campbell
ingredients
Salad- 1 head romaine lettuce, rinsed and torn into bite-size pieces
- 1 cup cherry tomatoes, halved
- 2/3 cup pitted, sliced black olives (optional)
- 6 whole wheat pita breads
- 2/3 cup crumbled feta
- 3 Tbl olive oil
- 3 Tbl fresh lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
directions
- 1
Preheat oven to 350 degrees. To prepare dressing, in a small bowl whisk together oil, lemon juice, garlic, oregano, and pepper until well blended.
- 2
In a large bowl, combine lettuce, tomatoes, and olives. Pour dressing over salad; toss to coat.
- 3
Place pita breads on a baking sheet. Heat pita breads until warmed through, about 5 minutes.
- 4
Slice 1/4 inch off top of each pita bread; ease bread apart to open. Spoon Salad evenly into each pocket. Spoon some feta cheese into each pocket. Serve immediately.
notes
Cal 211; Carb 29 g; Pro 10 g; Sod 577 mg; Fat 7 g; Chol 25 mg
Source: Barb Campbell
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