| 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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