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Pocket Full of Veggies

Categories: Low-calorie
Type: Main Dishes

Jicama is a fresh-tasting root that adds a great crunch to this veggie pocket.

Serves: Serves: 6


  • 1 cup canned corn, drained
  • 1 large tomato, diced
  • 2/3 cup chopped green onions
  • 1 cup broccoli florets, diced
  • 1 cup cauliflower florets, diced
  • 3/4 cup diced jicama
  • 1 large carrot, diced
  • 1 teaspoon Mrs. Dash seasoning
  • 1 teaspoon celery seeds
  • 1/2 teaspoon dried basil
  • 1/2 cup nonfat Thousand Island salad dressing
  • 6 whole pita pockets, cut in half
  • 6 tablespoons sprouts (optional)

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  1. Combine all ingredients except pita bread and sprouts in large bowl; toss until mixed.
  2. Cover and refrigerate overnight.
  3. Fill pita pockets with vegetable filling and top with 1 tablespoon sprouts, if using.
  • Purchase precut veggies packaged in the fresh produce section of supermarket or pick up ingredients at the supermarket salad bar.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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