Garden vegetable-feta pita and lemon tahini dressing
24 Servings
Ingredients
| Quantity | 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 | Pita bread rounds; halved, lightly toasted | |
| 1½ | quart | Lemon-tahini dressing; see recipe |
| 3 | pounds | Feta cheese; grated (3 qts) |
Directions
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