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Greek Salad Pockets

Juice of 1 lemon (2 tablespoons)
4 small tomatoes
2 tablespoons olive oil
1 teaspoon oregano
1 cucumber
6 black olives
2 sprigs fresh parsley
1/2 cup cottage cheese (we also used feta)
2 pita rounds

For the dressing, mix the lemon juice, olive oil and oregano in a small bowl and set aside.

Rinse the veggies. Cut the tomatoes into small chunks and place in medium bowl. Peel the cucumber and cut into small chunks and add to the tomatoes. Chop the parsley and olives and add to the other vegetables. Crumble the cottage cheese over the salad. Stir up the dressing. Pour on the salad and toss.

Cut each pita bread in half and stuff with the salad.

Note: For stadium travel, you may want to toss the salad and put in the bread, then pour the dressing on right before you eat.

"Magic Spoon Cookbook" by Suzanne Gooding

Thursday, May 17, 2001

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