Spring pita sandwiches
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pita breads | |
| 2 | Tomatoes, diced | |
| 1 | Avocado, sliced | |
| 1 | cup | Kidney beans, canned/drained |
| 1 | cup | Cheddar cheese, grated |
| 1 | cup | Mushrooms, sliced |
| 1 | cup | Alfalfa sprouts |
| ½ | cup | Canola Oil |
| 4 | tablespoons | Vinegar |
| ¼ | cup | Roasted cashews |
| Salt & Pepper to taste | ||
Directions
Slice pitas in half and fill with remaining ingredients, dividing evenly. Fillings will be overflowing. Simply separate the pita halves and pile up what's left between them. Add oil and vinegar and top with cashews. These sandwiches are colorful, delicious, nutritious, easy to make, and perfect for picnics, too.
(Note: Even my meat-eating friends and relatives seem to enjoy this when served as a main dish.)
Created and typed for you by Lawren Freebody @ Salata BBS.