Garden Pocket Sandwich - Country Cooking Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Coarsely chopped cucumber,
-or red pepper,
1/2 cup: Coarsely chopped ripe plum,
1/3 cup: Coarsely chopped red cabbage,
-tomato,
4: 5-inch pocket pita breads,
1/3 cup: Coarsely chopped carrot,
Lemon Yogurt Dressing,
1/3 cup: Coarsely chopped sweet green,
-, recipe follows
Directions:
1 In small bowl, combine cucumber, tomato, carrot, pepper, and
cabbage.
2. Make 4-inch split in one side of edge of each pita bread. Spoon
1/2 C mixed vegetables into pita; repeat with remaining pitas. Serve
with Lemon Yogurt Dressing (recipe follows).
Lemon Yogurt Dressing: In small bowl, combine 3/4 C low-fat plain-
yogurt, 2/3 C part-skim ricotta cheese, 1/2 t sugar, 2 T lemon juice,
and 2 t cider vinegar. Cover and refrigerate at least 20 minutes
before serving. If desired, make candied lemon-rind garnish. In heavy
1-quart saucepan over low heat, combine 1 T sugar, 1 T coarsely
grated lemon rind, and 1 tablespoon water. Cook until sugar
dissolves, about 3 to 5 minutes. Let cool for 1 minute, then spoon
onto dressing. Makes 1/2 cup.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
cabbage.
2. Make 4-inch split in one side of edge of each pita bread. Spoon
1/2 C mixed vegetables into pita; repeat with remaining pitas. Serve
with Lemon Yogurt Dressing (recipe follows).
Lemon Yogurt Dressing: In small bowl, combine 3/4 C low-fat plain-
yogurt, 2/3 C part-skim ricotta cheese, 1/2 t sugar, 2 T lemon juice,
and 2 t cider vinegar. Cover and refrigerate at least 20 minutes
before serving. If desired, make candied lemon-rind garnish. In heavy
1-quart saucepan over low heat, combine 1 T sugar, 1 T coarsely
grated lemon rind, and 1 tablespoon water. Cook until sugar
dissolves, about 3 to 5 minutes. Let cool for 1 minute, then spoon
onto dressing. Makes 1/2 cup.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp