Mediterranean Beef and Salad Pita (01.07.15)

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  • 1 pound Ground Beef
  • 1 medium red bell pepper, chopped
  • 4 cups chopped romaine lettuce
  • 1/3 cup crumbled herb-flavored feta cheese
  • 1/4 cup Kalamata or ripe olives, chopped

Dressing:

  • 1/4 cup balsamic vinegar
  • 1 garlic clove, grated
  • 2 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • 4 pita breads, toasted
  • Salt and Pepper, to taste

Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, salt and pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.

Add lettuce, cheese and olives to beef mixture. In a small bowl, whisk together the vinegar, garlic, mustard olive oil, salt and pepper. Pour over beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.

Courtesy of Utah Beef Council and Jennifer Burns

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