Because New Years Day is right around the corner (and with it all of the high hopes of actually keeping resolutions...get back to the gym, eat better, etc etc etc) we've really been living it up. In our warped little minds knowing we're a few weeks away from needing to seriously get it back in gear in terms of working out and eating right, means we have a free pass for now. So basically it got to the point where our bodies were screaming for vegetables...and we actually even listened.
I somehow got myself on this email list where I get a healthy recipe from Epicurious.com sent right to my inbox everyday. Not too many have really caught my attention so far...but this recipe for Greek Salad pitas sounded like just what we needed.
I threw in some chicken (and left out the radishes) and it was a very tasty, quick and easy, and still healthy dinner!
Greek Salad Pitas
(Source: Bon Appetit, November 2007)
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/4 cups chopped seeded plum or cherry tomatoes
1 cup diced seeded peeled cucumber
1 cup chopped green bell pepper
2/3 cup chopped red onion
1/2 cup chopped radishes
1/2 cup chopped fresh Italian parsley
1 cup crumbled feta cheese (about 4 1/2 ounces)
4 8-inch-diameter whole wheat pita breads, halved
1. Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
2. Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.
Nutritional Info (for recipe as posted without chicken): Per serving: 397 calories, 20 g fat (7 g saturated), 33 mg cholesterol, 775 mg sodium, 45 g carbohydrates, 7 g fiber, 13 g protein
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