Recipe: Veggie Salad in a Pocket with Spicy Hummus
SandwichesVEGGIE SALAD IN A POCKET WITH SPICY HUMMUS
1 cup chopped yellow summer squash and/or zucchini
3/4 cup chopped broccoli
2 plum tomatoes, seeded, chopped (about 1/3 cup per tomato)
8 pitted kalamata or ripe olives, chopped
2 tablespoons snipped fresh flat-leaf or regular parsley
2 tablespoons bottled fat-free Italian salad dressing
2 whole-wheat pita bread rounds (6 to 7 inch), halved crosswise (OR 4 whole-wheat flour tortillas; 6 to 7 inch))
1/2 cup Spicy Hummus (recipe)
In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among 6 airtight storage containers or resealable plastic bags. Cover or seal; chill overnight.
Spread the insides of each pita half or tortilla with 2 tablespoons Spicy Hummus. Fold the tortillas in half. Wrap the pita bread halves or tortillas in plastic wrap or place in an airtight storage container.
For each serving, pack a container of vegetable mixture and a pita half or tortilla in an insulated container with an ice pack. Serve within 5 hours.
To serve, unfold tortilla, if using. Stuff vegetable mixture into pita bread half or spoon onto tortilla; fold or roll tortilla, if using.
SPICY HUMMUS
Makes 1 1/3 cups
15 to 19 ounces canned white beans (navy beans or cannellini / white kidney beans)
1/4 cup bottled fat-free Italian salad dressing
1 tablespoon spicy brown mustard
Rinse a can of beans; drain the beans in a colander.
In a food processor, combine drained beans, salad dressing, and mustard. Cover and process until smooth and spreadable. (Or use a potato masher or fork to mash beans. Stir in salad dressing and mustard.)
Transfer hummus to an airtight storage container. Cover and chill in the refrigerator for up to 1 week. Use as directed in Veggie Salad in a Pocket or serve as an appetizer with vegetables or toasted Whole-wheat pita triangles.
Enjoy leftover Spicy Hummus as a snack with vegetable dippers.
Servings: 4
Source: Better Homes and Gardens, Diabetic Living, Spring 2006
1 cup chopped yellow summer squash and/or zucchini
3/4 cup chopped broccoli
2 plum tomatoes, seeded, chopped (about 1/3 cup per tomato)
8 pitted kalamata or ripe olives, chopped
2 tablespoons snipped fresh flat-leaf or regular parsley
2 tablespoons bottled fat-free Italian salad dressing
2 whole-wheat pita bread rounds (6 to 7 inch), halved crosswise (OR 4 whole-wheat flour tortillas; 6 to 7 inch))
1/2 cup Spicy Hummus (recipe)
In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Divide among 6 airtight storage containers or resealable plastic bags. Cover or seal; chill overnight.
Spread the insides of each pita half or tortilla with 2 tablespoons Spicy Hummus. Fold the tortillas in half. Wrap the pita bread halves or tortillas in plastic wrap or place in an airtight storage container.
For each serving, pack a container of vegetable mixture and a pita half or tortilla in an insulated container with an ice pack. Serve within 5 hours.
To serve, unfold tortilla, if using. Stuff vegetable mixture into pita bread half or spoon onto tortilla; fold or roll tortilla, if using.
SPICY HUMMUS
Makes 1 1/3 cups
15 to 19 ounces canned white beans (navy beans or cannellini / white kidney beans)
1/4 cup bottled fat-free Italian salad dressing
1 tablespoon spicy brown mustard
Rinse a can of beans; drain the beans in a colander.
In a food processor, combine drained beans, salad dressing, and mustard. Cover and process until smooth and spreadable. (Or use a potato masher or fork to mash beans. Stir in salad dressing and mustard.)
Transfer hummus to an airtight storage container. Cover and chill in the refrigerator for up to 1 week. Use as directed in Veggie Salad in a Pocket or serve as an appetizer with vegetables or toasted Whole-wheat pita triangles.
Enjoy leftover Spicy Hummus as a snack with vegetable dippers.
Servings: 4
Source: Better Homes and Gardens, Diabetic Living, Spring 2006
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Sandwiches
Sandwiches
- Buffalo Chicken Sandwich
- Two-Cheese Mediterranean (grilled cheese sandwiches)
- Vegetable Pita Sandwich
- L.A. Schools Minced Bologna Sandwich Filling (1960's)
- Chicken Salad Like Jason's Deli
- 7 Filling Ideas for Wraps and Tips for Making Wraps
- Open-Faced Turkey Sandwiches
- Blue Cheese Burgers with Red Onions
- Reuben Sandwich - 1956 #1 winner
- Tempeh Dagwood Sandwiches (South Beach Diet)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute