GREEK SALAD PITAS (WEDNESDAY)

3 tablespoons olive oil

1 1/2 tablespoons fresh lemon

juice

1/2 teaspoon dried oregano 1 teaspoon sugar

⅛ teaspoon coarse salt

⅔ cup chopped, peeled

cucumber

⅓ cup chopped green bell

pepper

1/4 cup rinsed, roughly chopped

kalamata olives 2 tablespoons chopped red

onion

4 (6-inch) warmed pitas,

halved

1 (8-ounce) container

hummus

4 leaves Boston lettuce,

halved

2 large ripe tomatoes (about 1 pound total), each cut into 8 slices

2 ounces (about 1/2 cup) reduced-fat crumbled feta cheese

In a medium bowl, whisk the oil with juice, oregano, sugar and salt. Stir in cucumber, bell pepper, olives and onion to make a salad. Spread the inside of each pita with hummus. Top with lettuce leaf, 2 tomato slices and about 1/4 of the cucumber salad; sprinkle with feta. Serves 4.

Per serving: 439 calories (percent calories from fat, 42), 15 grams protein, 50 grams carbohydrate, 7 grams fiber, 21 grams fat (4.1 grams saturated fat), 8 milligrams cholesterol, 940 milligrams sodium (the pita and feta add about 300 milligrams sodium each; the olives, about 115 milligrams; the hummus, about 215 milligrams).