Kansas City Special
April 27, 2014
Red White And Bleu Lettuce Wedge
May 5, 2014
¼ cup Greek dressing or Italian dressing
1 head romaine lettuce, shredded
¼ small red onion, sliced, then separated into rings
2 roma tomatos, cut in quarters, then sliced
½ green bell pepper, seeded, cut in slivers
4 ounce block of feta cheese, cut in inch cubes or fingers
2 large wheat pita breads
12 pitted black olives
1
To make dressing, in small bowl, whisk olive oil, lemon juice, garlic, sugar, and oregano. Season with salt and pepper to taste. Set aside.
2
In large bowl, add lettuce, onion, tomato, bell pepper, cheese. Drizzle dressing over salad then toss lightly until coated. Use as little or as much dressing to suit your taste. Cut pitas in half to make pockets, and then lightly toast the Pita breads.
3
Generously fill each pita with salad mixture, allowing mixture to rise above the top edges of breads. Garnish with olives.
Ingredients
¼ cup Greek dressing or Italian dressing
1 head romaine lettuce, shredded
¼ small red onion, sliced, then separated into rings
2 roma tomatos, cut in quarters, then sliced
½ green bell pepper, seeded, cut in slivers
4 ounce block of feta cheese, cut in inch cubes or fingers
2 large wheat pita breads
12 pitted black olives