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Garden Stuffed Pitas

Categories: Low-fat, Quick to fix, Vegetarian
Type: Sandwiches

This garden stuffed pita is as delicious as it is healthy.

Serves: 4 servings


  • 3 cups mixed salad greens or torn romaine lettuce
  • 1/2 cup sliced fresh mushrooms
  • 1 small carrot, peeled and shredded with a potato peeler
  • 1/4 cup diced red bell pepper
  • 3/4 cup shredded nonfat or reduced-fat
  • Cheddar or mozzarella cheese
  • 4 whole wheat or oat bran pita pockets (6-inch rounds), cut in half
  • 1/4 cup bottled nonfat or reduced-fat ranch, honey mustard, or Italian salad dressing

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  1. To make the filling, place the salad greens or lettuce, mushrooms, carrot, red pepper, and cheese in a large bowl, and toss to mix well. Set aside.
  2. To heat the pita pockets, place them on a microwave-safe plate. Cover with a damp paper towel, and microwave on high power for about 45 seconds, or until warm.
  3. Stuff each pita half with some of the salad mixture. Drizzle 1 1/2 teaspoons of dressing over the filling in each pocket, and serve.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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