Vegetable And Cheese Pita Pockets
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A mediterranean take on vegetable and cheese pita pockets, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 c. peeled, seeded and diced cucumber
- 2 c. quartered cherry tomatoes or chopped tomatoes
- 2 c. romaine lettuce in matchstick pieces
- 4 oz. Feta cheese, crumbled
- 1 c. diced red onion
- 1 Tbsp. chopped fresh mint
- 1/3 c. nonfat Italian dressing
- 6 pita bread, split
Method
In medium bowl, combine cucumber, tomatoes, lettuce, Feta cheese, onion and mint.
Toss well.
Add Italian dressing and toss to coat.
Let salad stand 30 minutes at room temperature or cover and refrigerate overnight.
To serve, place 3/4 cup salad mixture inside each pita bread.
Makes 6.
Rate:
