Greek Salad Pitas With Feta Spread And Turkey

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Washington Post


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3/4 cup (4 ounces) feta cheese

3 tablespoons nonfat plain yogurt

Freshly grated zest and freshly squeezed juice from 1/2 lemon (1 teaspoon of zest and 1 tablespoon of juice)

2 teaspoons dried oregano

1/4 teaspoon freshly ground black pepper

4 whole-wheat pitas

4 large leaves romaine lettuce, torn in half

1 medium English (seedless) cucumber, cut into thin half-moon slices

16 to 20 fresh mint leaves (1/4 cup loosely packed)

12 ounces thinly sliced roast turkey breast (low-sodium, if desired)

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