| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
Country liv, Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
|
Clove garlic; finely chopped |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
c |
Low-fat mayonnaise |
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
| 4 |
|
5 1/2-inch pita breads;, halved crosswise |
| 4 |
c |
Alfalfa sprouts; lightly packed |
| 4 |
|
Ripe plum tomatoes; sliced crosswise |
| 1/4 |
lb |
Monterey Jack cheese; sliced |
INSTRUCTIONS
CUMIN DRESSING
Prepare Cumin Dressing: In small saucepan, heat olive oil over medium-low
heat. Add garlic and ground cumin. Cook 30 seconds or just until garlic
begins to turn golden. Remove from heat and stir in mayonnaise, yogurt,
lemon juice and salt.
Carefully open pita pockets and, with butter knife, spread some Cumin
Dressing on inside surfaces. Fill each pita half with about 1/2 cup
sprouts.
Insert tomatoes and cheese into pita pockets, dividing evenly. Cut each
filled pita half in half again. Arrange 4 quarters on each of 4 serving
plates and serve.
NOTES : A cumin-flavored mayonnaise spices up this fresh-tasting
California-style cheese sandwich.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 24,
1998
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