- 6 cups [1.5 L] chopped Romaine lettuce
- 1/4 cup [60 mL] shredded red cabbage
- 1/4 cup [60 mL] shredded carrot
- 4 pita breads
Dressing
- 1/2 cup [125 mL] water
- 1/8 teaspoon [0.5 mL] dry unflavored gelatin
- 1/3 cup [80 mL] white vinegar
- 1/2 cup [125 mL] olive oil
- 1/2 teaspoon [2.5 mL] finely minced red bell pepper
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] garlic powder
- 1/4 teaspoon [1 mL] Worcestershire sauce
- 1/8 teaspoon [0.5 mL] coarse ground black pepper
- Dash parsley flakes
- Dash oregano
- Dash thyme
- Dash basil
- 1 tablespoon [15 g] grated Romano cheese
- 1 tablespoon [15 g] grated Parmesan cheese
- 2 tablespoons [30 mL] egg substitute
Greek Topping
- 1 cup [250 mL] crumbled feta cheese [1 4-ounce / 113-g package]
- 1/2 cup [125 mL] seeded tomato dices
- 1/4 cup [60 mL] thinly sliced then chopped cucumber
- 1/4 cup [60 mL] red onion dices
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- Make the dressing by first dissolving unflavored gelatin into water.
- Micorwave mixture on 'HIGH' for approximately 2 minutes, until it begins to boil rapidly.
- Pour in white vinegar, then whisk while pouring in olive oil.
- Add minced red bell pepper, salt, garlic powder, Worcestershire sauce, black pepper, parsley flakes, oregano, thyme and basil.
- Let dressing cool for about 15 minutes before adding grated Romano and Parmesan cheeses, and egg substitute.
- Whisk until slightly thicker, then chill [overnight if possible, to make the dressing thicker].
- Make the Greek topping for the sandwiches by combining crumbled feta cheese, tomato dices, chopped cucumber and red onion dices into a small bowl.
- Into a large bowl, toss together chopped Romaine lettuce and shredded red cabbage and carrot.
- Prepare sandwiches by first microwaving each pita bread for 20 seconds.
- Fold each pita in half like a taco, then add 1 to 1 1/2 cups [250 to 375 mL] Romaine lettuce mixture into each bread.
- Add 1/3 to 1/2 cup [80 to 125 mL] Greek topping to each sandwich.
- Pour approximately 1 tablespoon [15 mL] dressing over each sandwich, and serve.
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