Yield: 1 servings
|1 cup||Plain nonfat yogurt|
|1½ teaspoon||Chopped fresh or|
|½ teaspoon||Dried dill weed|
|1 teaspoon||Prepared mustard|
|1 cup||Chopped red or green bell pepper (about I medium)|
|2 \N||Pita breads (6 inches in diameter), cut in half|
|⅓ pounds||Thinly sliced lean roast beef|
|1 cup||Alfalfa sprouts|
Combine savory roast beef, tangy yogurt and fresh vegetables in a pita bread and what do you get? An incredibly delicious neat-to-eat sandwich!
Mix yogurt, dill weed and mustard. Stir in bell pepper Fill each pita bread half with l/3 cup yogurt mixture and ¼ of the beef and alfalfa sprouts.
From the files of Al Rice, North Pole Alaska. Feb 1994