| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Ethnic, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Pita pocket | |
| 1/4 | c | Hummus |
| 1/3 | c | Tabouli |
| 2 | tb | Feta cheese — crumbled |
| 1 | Leaf | |
| Pieces | ||
| 1/4 | tb | Tomato — chopped |
| 1/4 | c | Alfalfa sprouts |
| 1 | tb | Greek olives — chopped |
| Lemon dill dressing (see | ||
| Recipe) | ||
| Romaine lettuce — torn into |
INSTRUCTIONS
Cut top 1/4 from pita pocket and reserve for another use*. Open pocket and spread one side with hummus. Spoon in tabouli. Add remaining ingredients, drizzling salad dressing over all. This serves one, but is easily multiplied for many. * Broiled pieces of pita bread are excellent for dipping extra hummus. Recipe By : Elizabeth Powell From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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