Salad pitas

Yield: 1 servings

Measure Ingredient
1 medium Firm ripe tomato; finely diced
¼ cup Finely diced seeded cucumber
\N \N OR bell pepper
¼ cup Grated Cheddar cheese
\N \N OR other cheese; reduced-fat if desired
\N \N (or substitute chickpeas or diced
\N \N Marinated tofu)
\N \N Finely shredded lettuce; as needed
\N \N Reduced-fat Thousand Island; French, ranch
\N \N OR other dressing as needed
1 \N Regular-size OR 2 mini pita breads
\N \N OR 2 mini pita breads

2 SERVINGS DAIRY-FREE

Kids who have learned to like salad will enjoy this fresh-tasting sandwich.

Use your child's favorite salad dressing for extra appeal. My younger son loves this sandwich with Thousand Island dressing. Increase quantities as needed for more sandwiches.

( Use the amounts given here as a guideline-there is no need to measure or to be exact.

Combine first three ingredients in medium bowl. Fill bowl nearly to the top with lettuce and toss. Add enough dressing to moisten and toss again. Fill warmed pita with salad mixture; wrap first in foil, then in plastic.

PER SERVING: 199 CAL.; 8G PROT.; 7G TOTAL FAT (2G SAT. FAT); 26G CARB.; 10MG CHOL.; 577MG SOD.; 2G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, September 1998, page 50 Converted by MM_Buster v2.0l.

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