Garden vegetable-feta pita and lemon tahini dressing

Yield: 24 Servings

Measure Ingredient
1 pounds Red; green, and yellow bell peppers, diced
1¼ pounds Cucumbers; peel, seed & dice
1¼ pounds Tomatoes; fresh, diced
22 ounces Carrots; grated
1½ quart Romaine; or leaf lettuce
12 \N Pita bread rounds; halved, lightly toasted
1½ quart Lemon-tahini dressing; see recipe
3 pounds Feta cheese; grated (3 qts)

VEGETABLES; (1-QT EACH

TO SERVE

1. Combine the vegetables.

2. Assemble the sandwich by lining each warm pita pocket with green or red romaine or looseleaf lettuce, and 4 oz. of filling.

3. for each half pita, use 2-oz ladle of Lemon-Tahilli Dressing and 2 oz.

of grated feta as a topping.

MealPlanning: *Nutty and colorful salad in a pita. Per 9-oz (half pita) serving: 426 cals, 27⅒ g fat, 832 mg sodium. *PrepTime: 20 mins, 10 mins for dressing

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

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