Recipe - Garden Vegetable-Feta Pita And Lemon Tahini Dressing

VEGETABLES; (1QT EACH
1 pound Red; green, and yellow bell
peppers, minced
1 One fourth pound Cucumbers; peel, seed & dice
1 One fourth pound Tomatoes; fresh, minced
22 ounce Carrots; grated

TO SERVE
1 One half qt Romaine; or leaf lettuce
12 Pita bread rounds; halved,
lightly toasted
1 One half qt Lemontahini dressing; see
recipe
3 pound Feta cheese; grated (3 qts)

1. Combine the vegetables.

2. Assemble the sandwich by lining each warm pita pocket with green or red
romaine or looseleaf lettuce, and 4 oz. of filling.

3. for each half pita, use 2oz ladle of LemonTahilli Dressing and 2 oz.
of grated feta as a topping.

MealPlanning: *Nutty and colorful salad in a pita. Per 9oz (half pita)
serving: 426 cals, 27.1 g fat, 832 mg sodium. *PrepTime: 20 mins, 10 mins
for dressing

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996). | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu

Recipe by: Moosewood for a Crowd