Filled Pitas

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Try this vegetarian recipe for a yummy Greek meal that is also a good source of calcium.

• 1/2 romaine lettuce, roughly chopped                          
• 2 large tomatoes, cut into wedges
• 3 inch piece of cucumber, cut into chunks
• 1/4 c. pitted black olives
• 4 oz. feta cheese
• 4 pitas (whole wheat)

Dressing

• 6 T. olive oil
• 3 T. red wine vinegar
• 1 tsp. crushed rosemary
• 1/2 tsp. superfine sugar
• salt and pepper

To make the salad, combine the lettuce, tomatoes, cucumber, and black olives.  Cut the feta cheese into chunks and add the salad. Toss gently.

To make the dressing, whisk together the olive oil, red wine vinegar, rosemary, and sugar. Season to taste with salt and pepper. Place in a small pan or heatproof bowl and heat very gently or place on the side of a barbecue to warm through gently.

Wrap the individual pitas tightly in foil and place on a hot barbecue or broil for 2-3 minutes, turning once, to warm through. Unwrap the pitas and split them open. Fill with the Greek salad mixture and drizzle with the warm dressing. Serve immediately.

Makes 4 servings
Nutritional Information Per Serving:

• Calories: 484
• Fat: 30 g
• Carbohydrate: 45 g
• Protein: 12 g
• Saturated Fat: 8 g
• Cholesterol: 25 mg
• Fiber: 8 g
• Calcium: 213 mg