Greek Salad Pitas with
Olive-Garlic Tapenade
Gold Coast Packing/Babé Farms
1½ cups seeded and ;nely
diced English cucumber
1¼ cups seeded and ;nely
diced Roma tomatoes
½ cup ;nely diced radishes
2 tablespoons extra-virgin
olive oil
1 tablespoon red
wine vinegar
1 teaspoon dried oregano
Freshly ground black pepper
4 whole-wheat pitas,
warmed and sliced in half
2 cups lightly packed
Gold Coast* spinach
2 cups lightly packed
Babé Farms* Organic
Spring Mix
To prepare the tapenade, chop garlic in a food
processor. Add olives, oil and vinegar. Process
until spreadable but still chunky.
In a large bowl, combine cucumber, tomatoes,
feta and radishes. Add oil, vinegar, oregano and
a few grinds of pepper; toss to combine.
Divide the tapenade among the pitas, spreading
it evenly inside the pocket. Stu; each pita half
with about ½ cup of the combined salad greens
and ½ cup of the salad mixture. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Organic
OLIVE-GARLIC TAPENADE
1 garlic clove
½ cup pitted
Kalamata olives
1 tablespoon extra-virgin
olive oil
1½ teaspoons red
wine vinegar
BLT Pizza
Kirkland Signature
Quick
Easy
&
5 slices bacon, cooked,
cut in half
Lay bacon pieces evenly over frozen pizza.
1 Kirkland Signature
frozen cheese pizza
1 large vine-ripened
tomato, thinly sliced
4 ounces romaine
lettuce, shredded
Bake the pizza according to package directions.
When the pizza is cooked, remove it from the
oven and place on a cutting board. Evenly
distribute tomato slices over the bacon.
;⁄; cup mayonnaise
In a bowl, toss romaine with mayonnaise until
evenly coated (DO NOT do this step until you are
ready to eat the pizza). Evenly top the pizza with
the dressed lettuce. Makes 8-10 servings.
190 A Decade of Cooking The Costco Way
