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Veggie Egg Salad Pitas

Categories: No cook, Vegetarian
Type: Sandwiches

This crunchy egg salad combines fresh and tangy vegetables in a creamy filling that's good-and good for you, too.

Serves: Serves: 4


  • 3/4 cup shredded carrots
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped green onion
  • 4 hard-boiled eggs, chopped
  • 1/2 cup Kraft fat-free mayonnaise
  • 1 teaspoon dried parsley flakes
  • 1/2 cup finely shredded lettuce
  • 2 pita rounds, halved

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  1. In a large bowl, combine carrots, celery, onion, and eggs. Add mayonnaise and parsley flakes. Mix well to combine.
  2. For each sandwich, spoon 2 tablespoons lettuce and 1/2 cup egg mixture into a pita half.
  3. Serve at once or cover and refrigerate until ready to serve.
  • To make opening pita rounds easier, place pita halves on a paper towel and microwave on HIGH for 10 seconds. Remove and gently press open.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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