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Pitas From the Garden

Ingredients:

1/2 c. cauliflower, chopped
1/2 c. zucchini, finely chopped
1/2 c. cucumber, finely chopped
1/2 c. tomato, finely chopped
1/2 c. mushrooms, thinly sliced
1/2 c. carrots, thinly sliced
1/3 c. lemon juice
1 T. sugar
1 T. vegetable oil
1/4 t. basil
1/8 t. salt
2 6-inch whole-wheat pita bread rounds, cut in half crosswise
4 red leaf lettuce leaves

Directions:

Combine first six ingredients in a medium bowl. Combine lemon juice, sugar, oil, basil, and salt in a jar; cover tightly and shake vigorously. Pour over vegetable mixture; toss well. Cover and chill 6 to 8 hours.

Line pita halves with lettuce. Spoon 3/4-cup vegetable mixture into each pita half using a slotted spoon. Serve immediately. Yield: 4 servings.

Nutritional information:

Calories: 125 each; protein: 3.5 grams; fat: 4 grams; cholesterol: 0 milligrams.

More recipes:
Bean and Corn Salad
Cranberry Salsa
Orange Almond Muffins
Melon Sorbet
Creamy Tomato Soy Soup

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Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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