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| New Jerusalem Salad Mini Pita Pockets |
As served at the Culinary Institute of America's "World of Flavors" event where Colavita was proud to partner with the Mushroom Council.
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Origin: Steve Solomon, FSInsights and Micael Foley, Michael Foley Foods
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Ingredients:
4 tablespoons COLAVITA Extra Virgin Olive Oil, divided
2 cups quartered Cremini mushrooms
1 teaspoon cumin seed
1 cup Jerusalem artichokes, cleaned, slivered and blanched
1 cup Persian or hothouse cucumber, seeded but not peeled, cut into a 1/4 inch dice
1/2 cup feta cheese, grated coarsely
2 tablespoon chopped fresh Italian parsley
1 tablespoon lemon juice
Salt and freshly ground pepper
12 mini pita pockets
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 teaspoon sumac
Lemon wedges
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Preparation:
Heat the oven to 300 degrees F. Toss the mushrooms with the olive oil. Toast, then add the cumin seeds. Pour onto a rimmed baking dish and bake until almost dry. Cool, then toss together with the Jerusalem artichokes, cucumber, feta, parsley, lemon juice and remaining 2 tablespoons olive oil. Season to taste with salt and pepper. Set aside.
Add the sumac to 2 tablespoons olive oil; brush on the mini pita pockets. Wrap in foil and warm in the oven.
To assemble: stuff each pita with the salad. Serve with lemon wedges. Serves 4 - 6
Per Serving: 347 Calories (44.1% from fat); 17g Fat (4g Sat, 11g Mono, 2g Poly); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 642mg Sodium. Food Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.
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