Yield: 4 servings
|1 cup||Cooked white beans; drained|
|1 cup||Peeled & seeded and diced tomatoes|
|1 cup||Peeled & seeded and diced cucumber|
|¼ cup||Chopped sweet Spanish onion|
|\N \N||OR green onions|
|1½ tablespoon||Extra-virgin olive oil|
|1 tablespoon||Fresh lemon juice|
|1 teaspoon||Minced green olives|
|1 teaspoon||Minced fresh parsley|
|1 dash||Freshly ground black pepper|
|4 \N||Pita breads; halved|
|\N \N||Lettuce or spinach leaves|
|\N \N||Red grapes; for garnish|
|\N \N||Fresh melon slices; for garnish|
|\N \N||Mint sprigs; for garnish|
Makes 4 servings.
Travelers who visit Turkey in the autumn enjoy delicious vegetables and melons. This salad-stuffed pita is reminiscent of the flat-bread sandwiches we once made there. Buy good-quality plain green olives at a Middle Eastern food store, if you can.
Combine the beans, tomatoes, cucumber and onion in a medium bowl. Whisk together the oil, lemon juice, olives, parsley and pepper in a small bowl.
Pour dressing over vegetables and toss to combine.
To assemble sandwiches, open pita bread halves and line with some of the lettuce or spinach. Spoon bean mixture into pita bread. Serve with grapes, slices of fresh melon and mint sprigs.
Per serving: 293 calories, 6g fat, 0 chol, 50g carb, 50g carb, 4g fiber, 11g protein, 346 mg sodium. 6 WW POINTS Per serving: 108 Calories (kcal); 5g Total Fat; (42% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: The No-Tofu Vegetarian Cookbook, page 168 Converted by MM_Buster v2.0n.