Garden pocket sandwich - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Coarsely chopped cucumber |
| ½ | cup | Coarsely chopped ripe plum tomato |
| ⅓ | cup | Coarsely chopped carrot |
| ⅓ | cup | Coarsely chopped sweet green or red pepper |
| ⅓ | cup | Coarsely chopped red cabbage |
| 4 | 5-inch pocket pita breads | |
| Lemon Yogurt Dressing (recipe follows) | ||
Directions
1 In small bowl, combine cucumber, tomato, carrot, pepper, and cabbage.
2. Make 4-inch split in one side of edge of each pita bread. Spoon ½ C mixed vegetables into pita; repeat with remaining pitas. Serve with Lemon Yogurt Dressing (recipe follows).
Lemon Yogurt Dressing: In small bowl, combine ¾ C low-fat plain- yogurt, ⅔ C part-skim ricotta cheese, ½ t sugar, 2 T lemon juice, and 2 t cider vinegar. Cover and refrigerate at least 20 minutes before serving. If desired, make candied lemon-rind garnish. In heavy 1-quart saucepan over low heat, combine 1 T sugar, 1 T coarsely grated lemon rind, and 1 tablespoon water. Cook until sugar dissolves, about 3 to 5 minutes. Let cool for 1 minute, then spoon onto dressing. Makes ½ cup.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary