Food from the Hart

Posts Tagged ‘Romaine lettuce’

Turkey Club Wraps

In Recipes on May 18, 2011 at 12:17 pm

Yield: 8 servings

Cooking Time: 20 minutes

8 10-inch flour tortillas

1 cup mayonnaise

16 romaine lettuce leaves, chopped

32 slices vine-ripened tomatoes

Kosher salt and freshly ground black pepper

32 slices crispy cooked bacon

2 pounds sliced roasted turkey

preparation

Lay flour tortilla flat on a clean surface.  Spread 2 tablespoons of mayonnaise over the tortilla. Add chopped lettuce, 4 slices of tomato, 4 slices of bacon, salt and pepper and 4 ounces of turkey to the tortilla.  Roll the tortilla up tightly to enclose the fillings.  Slice in half.  Repeat process to complete the other sandwiches.

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Greek Salad Pitas

In Recipes on May 18, 2011 at 12:16 pm

Yield: 8 servings

Cooking Time: 15 minutes


½ cup extra-virgin olive oil

2 tablespoon red wine vinegar

1 teaspoon lemon juice

2 1/2 cups chopped seeded plum or cherry tomatoes

3 cup diced seeded peeled cucumber

2 cup chopped green bell pepper

1 1/2 cup chopped red onion

2 cups chopped romaine lettuce

1/2 cup chopped fresh Italian parsley

2 1/2 cup crumbled feta cheese (about 8 ounces)

8 8-inch-diameter whole wheat pita breads, halved

preparation

Whisk olive oil, red wine vinegar and lemon juice in large bowl. Season dressing with salt and pepper.

Mix tomatoes, cucumber, bell pepper, red onion, romaine, and parsley into dressing. Fold in feta cheese.

Quick Tip: Salad can be made 1 day ahead. Cover and chill. Using slotted spoon, transfer salad mixture to pita bread halves right before you leave for the picnic.

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