Salad Pitas
| 1 mdFirm ripe tomato; finely |
| 1/4 cCheddar Cheese; grated |
| Finely shredded lettuce; as |
| 1 Regular-size OR 2 mini pita |
| 1/4 cFinely diced seeded cucumber |
| OR other cheese; reduced-fat |
| OR bell pepper |
| OR other dressing as needed |
| (or substitute chickpeas or |
| Reduced-fat Thousand Island; |
| OR 2 mini pita breads |
| Marinated tofu) |
Salad Pitas Preparation
2 SERVINGS DAIRY-FREE Kids who have learned to like salad will enjoy this fresh-tasting sandwich. Use your childs favorite salad dressing for extra appeal. My younger son loves this sandwich with Thousand Island dressing. Increase quantities as needed for more sandwiches. ( Use the amounts given here as a guideline-there is no need to measure or to be exact. Combine first three ingredients in medium bowl. Fill bowl nearly to the top with lettuce and toss. Add enough dressing to moisten and toss again. Fill warmed pita with salad mixture; wrap first in foil, then in plastic. PER SERVING: 199 CAL.; 8G PROT.; 7G TOTAL FAT (2G SAT. FAT); 26G CARB.; 10MG CHOL.; 577MG SOD.; 2G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 50
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