GREEK SALAD

½ iceberg or romaine lettuce, roughly chopped
½ green leaf or red leaf lettuce, roughly chopped
4 lg. tomatoes
1 English cucumber, cut into chunks
½ C. pitted black olives
8 oz. feta cheese or marinated tofu

1. Combine lettuce, tomatoes, cucumbers and olives in a bowl. Toss with feta or marinated tofu.

WARM ROSEMARY DRESSING

½ C. olive oil
¼ C. balsamic vinegar
2 Tbsp. fresh rosemary, finely chopped
1 Tbsp. fructose
Salt and pepper to taste

1. Whisk together the olive oil, vinegar, rosemary and sugar. Season to taste with salt and pepper. Place in a small saucepan and heat gently.
2. Place salad (and falafels, if desired) in warm pita breads and pour salad dressing over top. Serve immediately.