VEGETABLE SALAD SANDWICHES
1 cup chopped fresh broccoli 3/4 cup sliced fresh mushrooms 3/4 cup shredded carrot 1 medium zucchini, chopped 1/2 medium red bell pepper, chopped 3/4 cup purchased fat-free ranch salad dressing* 4 (6-inch) pita (pocket) breads, halved** Leaf lettuce 1 large tomato, sliced***
In medium bowl, combine broccoli, mushrooms, carrot, zucchini, bell pepper and salad dressing; mix well.
Line each pita bread half with lettuce d tomato slices. Fill with salad mixture.
*Use your favorite flavor of fat-free salad dressing in place of the ranch dressing in this recipe.
**Try whole-wheat pita breads in place of the plain breads.
***Slicing tomatoes from top to bottom keeps the most juice in the tomato slices.
Makes sandwiches; 4 servings From: Recipelink.com Source: Recipe booklet: Farmer's Market Cookbook, Pillsbury Classic Cookbooks, July 2000, #233 |