Healthified Veggie Salad in a Pocket |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Live Better America recipe.. .that I modified to my liking. The original recipe called for making a hummus out of 3/4 cup bean, 1.5 tsp spicy brown mustard and 1/4 tsp salad and then spread the hummus inside of the pita. .however I don't every have luck with spreading anything in a pita, so I just threw the beans in with the veggies and it turned out wonderful that way. Last time I made this I also added some leftover pencil thin asparagus which was a great addition. Ingredients:
1 cup chopped summer squash, and or zucchini |
3/4 cup chopped broccoli |
2 plum tomatoes, seeded and chopped (2/3 cup) |
1/4 cup sliced button mushroom (optional) |
2 tablespoons corn kernels (canned or frozen is fine) |
1 tablespoon chopped roasted red pepper |
2 tablespoons chopped pitted kalamata olives or 2 tablespoons ripe olives |
2 chopped green onions (white and green parts) |
2 tablespoons snipped fresh flat-leaf parsley (basil would be great too) or 2 tablespoons regular parsley (basil would be great too) |
1/4 cup fat-free italian salad dressing (i prefer a balsamic vinaigrette) |
3/4 cup cooked cannellini beans, rinsed and drained |
2 pita pockets |
Directions:
1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing.
2. Cover and chill for 2 hours to 2 days!
3. Pour another 2 T of dressing over the salad just prior to placing salad in the pita pockets.
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