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Add a photoRaciónes: 12
Ingredientes
- 1 lb Red, green, and yellow bell peppers, diced
- 1 1/4 lb Cucumbers, peel, seed & dice
- 1 1/4 lb Tomatoes, fresh, diced
- 22 ounce Carrots, grated
- 1 1/2 quart Romaine, or possibly leaf lettuce
- 12 x Pita bread rounds, halved, lightly toasted
- 1 1/2 quart Lemon-tahini dressing, see recipe
- 3 lb Feta cheese, grated (3 quarts)
Direcciones
- 1. Combine the vegetables.
- 2. Assemble the sandwich by lining each hot pita pocket with green or possibly red romaine or possibly looseleaf lettuce, and 4 ounce. of filling.
- 3. for each half pita, use 2-ounce ladle of Lemon-Tahilli Dressing and 2 ounce. of grated feta as a topping.
- MealPlanning:*Nutty and colorful salad in a pita. Per 9-ounce (half pita)
- *PrepTime: 20 mins, 10 minsfor dressing
- Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 12 servings | |
| Calories 411 | |
| Calories from Fat 218 | 53% |
| Total Fat 24.79g | 31% |
| Saturated Fat 17.04g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1452mg | 61% |
| Potassium 455mg | 13% |
| Total Carbs 27.82g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 9.06g | 6% |
| Protein 19.95g | 32% |
