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Garden Vegetable-feta Pita And Lemon Tahini Dressing

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Crowd, Kitpath, Moosewood, Vegetarian 24 Servings

INGREDIENTS

1 lb Red, green and yellow bell
peppers diced
1 1/4 lb Cucumbers, peel seed & dice
1 1/4 lb Tomatoes, fresh diced
22 oz Carrots, grated
1 1/2 qt Romaine, or leaf lettuce
12 Pita bread rounds, halved
lightly toasted
1 1/2 qt Lemon-tahini dressing, see
recipe
3 lb Feta cheese, grated 3 qts

INSTRUCTIONS

Combine the vegetables. Assemble the sandwich by lining each warm pita
pocket with green or red romaine or looseleaf lettuce, and 4 oz. of
filling. for each half pita, use 2-oz ladle of Lemon-Tahilli Dressing
and 2 oz. of grated feta as a topping.  MealPlanning: Nutty and
colorful salad in a pita. Per 9-oz (half pita)  serving: 426 cals, 27.1
g fat, 832 mg sodium. PrepTime: 20 mins, 10  mins for dressing  Recipe
From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John
Wiley & Sons, (1996). | 07/13/97 Contact kitPATh
phannema@wizard.ucr.edu  Recipe by: Moosewood for a Crowd

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