VEGETABLES; (1QT EACH
1 lb Red, green, and yellow bell peppers, diced
1 1/4 lb Cucumbers, peel, seed & dice
1 1/4 lb Tomatoes, fresh, diced
22 oz Carrots, grated
TO SERVE
1 1/2 qt Romaine, or leaf lettuce
12 Pita bread rounds, halved, lightly toasted
1 1/2 qt Lemon-tahini dressing, see recipe
3 lb Feta cheese, grated (3 qts)
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1. Combine the vegetables.
2. Assemble the sandwich by lining each warm pita pocket with green or red romaine or looseleaf lettuce, and 4 oz. of filling.
3. for each half pita, use 2-oz ladle of Lemon-Tahilli Dressing and 2 oz. of grated feta as a topping.
MealPlanning: *Nutty and colorful salad in a pita. Per 9-oz (half pita) serving: 426 cals, 27.1 g fat, 832 mg sodium. *PrepTime: 20 mins, 10 mins for dressing
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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