| 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
VEGETABLES; (1-QT EACH
TO SERVE
1. Combine the vegetables.
2. Assemble the sandwich by lining each warm pita pocket with green or red
romaine or looseleaf lettuce, and 4 oz. of filling.
3. 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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