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