Greek Salad Pita


by A.L.

The perfect light lunch -- make extra to eat as a side salad throughout the week.

Tip: Make this lunch more hearty by tossing in a handful of canned, drained chickpeas.

Yields: 4 servings (serving size: 2 pita halves)

286 calories
6g fat


Ingredients

    * 1  cup  chopped Romaine lettuce
    * 3  ounces  Feta cheese crumbled
    * 1  cup  seeded and chopped cucumbers
    * 1  cup  chopped red peppers
    * 1  cup  chopped green peppers
    * 1/4  cup  chopped red onion
    * 2  tablespoons  chopped fresh parsley
    * 2  tablespoons  lemon juice
    * 1  tablespoon  extra virgin olive oil
    * 1  teaspoon  oregano
    *     salt and pepper to taste
    *     4 pita rounds

Directions

Combine first 7 ingredients in a large bowl and gently toss with your hands to combine. In a small bowl, combine the dressing ingredients, whisk together and add salt and pepper to taste. Pour the dressing over the top of the mixed salad and toss again to combine. Cut the pita rounds in half and fill each half with the dressed salad mixture.

TIP: Make this lunch more hearty by tossing in a handful of canned, drained chickpeas.