Feta-Stuffed Cucumber Salad

Entered for safe-keeping. From First, 1/26/09. Suggested with menu of: Minted Gremolata Halibut, Teas-Scented Orzo, and Tomato-Thyme Roasted Squash or Zucchini with Fennel.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1⁄2 teaspoon  all purpose Greek seasoning
• 6  mini whole wheat pita bread
• 1  cup feta cheese, crumbled
• 3  tablespoons milk
• 1  teaspoon garlic, chopped
• 1⁄4 teaspoon ground cumin
• 1  seedless cucumber, cut into 12 rounds
• 1⁄2 cup  Greek vinaigrette dressing with feta and oregano, reduced fat
• 3  tablespoons lemon juice
• 1⁄2 teaspoon lemon zest
• 5  ounces  mixed salad greens
• 1  cup cherry tomatoes, halved

Directions

1. Heat oven to 350 degrees Fahrenheit.
2. In bowl, combine oil and Greek seasoning. Brush mixture on pitas; quarter.
3. Place pitas on baking sheet and bake 7 minutes.
4. In blender, puree cheese, milk, garlic and cumin 1 minute.
5. Divide cheese mixture among cucumber rounds.
6. In bowl, combine vinaigrette, 3 tablespoons lemon juice and 1/2 teaspoon lemon zest to create dressing.
7. Toss greens and tomatoes in dressing.
8. Arrange greens, cucumbers and baked pita triangles on plate.