Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar." -Oscar Wilde, Writer
The refrigerator light goes on...
Tomatoes are usually a part of a Greek Salad and I have left them out. If you have reflux you might be able to tolerate a quarter of a small tomato on this salad. Start low and go slow. Possible GERD Triggers: Olives, peppers, cucumbers.
Applesauce
The Bran Muffin recipe
is one of the few baking recipes that I feel applesauce works well. Many
recipes use applesauce to replace fat. However, because fat helps trap
the air released by leavening agents (in this case the baking powder),
using applesauce results in a denser and moister recipe. I like these muffins
for that reason but notice that there is still use of an egg and grapeseed
oil; the recipe doesn’t rely solely on the applesauce.
The dressing will keep well in the refrigerator for about 4 days. Other ingredients can be prepared the night before.
8 ounces
Japanese eggplant (cut into 1 inch cubes)
spray olive oil
1 ounce
feta cheese (crumbled)
1 Tbsp
extra virgin olive oil
2 Tbsp
flat leaf parsley (minced)
1/2 tsp
dried oregano
3 Tbsp
2% milk
1 medium
cucumber (peeled, seeded and sliced)
1/4
yellow bell pepper (seeded and julienned)
4 cups
romaine lettuce (chopped)
12
black olives (not oil cured)
2 small
whole wheat pita bread rounds
Place a large non-stick skillet in the oven and preheat to 325°F.
After the oven is hot spray the pan with olive oil and add the eggplant cubes. Spray lightly with olive oil and return to the oven. Cook for about twenty minutes. Check the eggplant about every five minutes tossing to coat with the oil. Spray lightly with more oil if needed. Remove and let cool.
Place the feta cheese, oil, parsley, oregano and milk in a blender and puree until smooth. Place the dressing in the refrigerator to chill while preparing the vegetables.
After the lettuce is chopped, divide it between two plates and sprinkle the olives and roasted eggplant over the salad. Top with the cucumbers and peppers. Divide the dressing equally between the two salads and serve.
