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Greek Salad Pitas

Source of Recipe

Pillsbury Fast and Healthy Cooking, Spring/Summer '01, p. 52


List of Ingredients

Dressing:
2 t. sugar
1 T. olive or vegetable oil
1 T. balsamic vinegar
1 garlic clove -- crushed

Sandwich:
1 cup shredded fresh spinach
1/2 cup crumbled feta cheese (2 oz.)
3 T. finely chopped red onion
1 medium tomato -- seeded and chopped
1 medium cucumber -- seeded and chopped
2 whole wheat pita breads


Recipe

In a small bowl, combine sugar, oil, vinegar and garlic; mix well. Set aside.

In a medium bowl, combine spinach, cheese, onion, tomato and cucumber; toss to combine.

Pour oil mixture over spinach mixture; toss until well mixed.

Cut each pita bread in half. Gently separate bread halves to form pockets. Fill bread halves with spinach mixture. Serve immediately.

4 sandwiches
190 cal., 7 g. fat, 25 g. carbo., 4 g. fiber

Notes: I used a little more spinach and white pita bread.