| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
|
Pita breads |
| 2 |
|
Tomatoes, diced |
| 1 |
|
Avocado, sliced |
| 1 |
c |
Kidney beans, canned/drained |
| 1 |
c |
Cheddar cheese, grated |
| 1 |
c |
Mushrooms, sliced |
| 1 |
c |
Alfalfa sprouts |
| 1/2 |
c |
Canola Oil |
| 4 |
tb |
Vinegar |
| 1/4 |
c |
Roasted cashews |
|
|
Salt & Pepper to taste |
INSTRUCTIONS
Slice pitas in half and fill with remaining ingredients, dividing evenly.
Fillings will be overflowing. Simply separate the pita halves and pile up
what's left between them. Add oil and vinegar and top with cashews. These
sandwiches are colorful, delicious, nutritious, easy to make, and perfect
for picnics, too.
(Note: Even my meat-eating friends and relatives seem to enjoy this when
served as a main dish.)
Created and typed for you by Lawren Freebody @ Salata BBS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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