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Greek Salad Pita Pockets

Source: Cooking.com
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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes 8
Greek Salad with its tangy vinaigrette makes an ideal filling for pita bread. These bright and refreshing pita pocket sandwiches are perfect for an after-tennis party with friends. Serve them along with crisp root vegetable chips. Fill glasses with zesty lemonade, or uncork a chilled Rose or dry white wine such as a Fume Blanc or Pinot Gris.
RECIPE INGREDIENTS
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh mint leaves
1 garlic clove, minced
3 cups thinly sliced English hothouse cucumber
13 ounces cherry tomatoes, quartered (about 2 1/2 cups)
3/4 cup drained chopped roasted red bell pepper from jar
1/2 cup pitted kalamata olives, sliced
6 ounces feta cheese, crumbled (about 1 1/2 cups)
Half of 6-ounce package baby spinach leaves

4 pita breads, cut crosswise in half
DIRECTIONS
Whisk first 5 ingredients in large bowl. Add cucumber, tomatoes, bell pepper and olives; toss to coat. Mix in feta and spinach. Season salad to taste with salt and pepper.


Char pita bread over gas flame until blackened in spots, turning frequently with tong, about 30 seconds. Spoon salad into pita bread and serve.


Recipe created exclusively for Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 8
Calories: 173
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 23g
Sodium: 562mg
% Cal. from Fat: 31%
Cholesterol: 19mg
Protein: 7g
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