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Pocket Full of Veggies
Jicama is a fresh-tasting root that adds a great crunch to this veggie pocket.
Serves: Serves: 6
Ingredients:
- 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)
Directions:
- Combine all ingredients except pita bread and sprouts in large bowl; toss until mixed.
- Cover and refrigerate overnight.
- 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 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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