Low Carb Salads And Dressings Recipes

Ingredients:

12 tsp finely chopped garlic
14 tsp dijon-style mustard salt and peppe, r, , to taste
2 1/2 tbsp 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 dried oregano
2 tsp chopped parsley
8 romaine lettuce leaves, washed and, torn into inch
1/2 seedless cucumber, peeled and cut i, nto 1/4-inch cub
4 plum tomatoes, cut into inch dice
1 red bell pepper, cut into inch dice
2 scallions, thinly sliced
1/4 lb feta cheese, crumbled
1/4 cup chopped flat-leaf parsley
2 tbsp chopped fresh mint
8 pita breads (6-inch size)

Instructions:

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

Servings: 1