1 large cucumber, peeled, halved lengthwise, and seeded
1 8 oz container plain fat-free yogurt
1/2 sm garlic clove, minced
1/2 t salt
2 c shredded romaine lettuce
1 lg. tomato, ch
1/2 green bell pepper, seeded and chopped
1 sm onion, thinly sliced
3/4 c crumbled reduced-fat feta cheese
1 T red-wine vinegar
2 t EVOO
4 6" whole-wheat pita breads with pockets
1.Preheat the oven to 350.
2. Cut the cucumber crosswise into 4 equal pieces. Shred 1 piece of the cucumber on a box grater, squeeze out excess liquid and transfer the shredded parts to a small bowl. Stir in the yogurt, garlic, and salt.
3. Chop the remaining cucumber and transfer to a large bowl. Add the lettuce, tomato, bell pepper, onion, cheese, vinegar, and oil;
4. Cut the top third off each pita bread and discard. Place the pita pockets on a baking sheet and bake until heated through, about 5 minutes.
5. Place 3/4 c of the salad mixture in each of 4 pita pockets. Drizzle each with 1 1/2 T of the yogurt mixture, then add 3/4 c more salad mixture. Drizzle the tops evenly with the remaining yogurt mixture.