Pita Pocket Salads
Sure you didn't invent salad-in-a-pita, but your kids don't have to know that, so feel free to take all the credit.
- 1 medium tomato, finely diced
- ½ cup finely diced, seeded cucumber
- ½ cup finely diced, seeded green bell pepper
- 1 cup finely shredded lettuce, as needed
- Thousand Island, French, ranch, vinaigrette or other dressing, as needed
- 2 tablespoons hummus
- 2 regular-size or 4 mini-pita breads, cut in half to form pockets
- Combine tomato, cucumber and pepper in a salad bowl.
- Add lettuce and toss.
- Add enough dressing to moisten the vegetables and toss again.
- Spread the inside of each pita half with hummus and fill with ¼ of the salad.
- Wrap first in foil, then in a plastic container or zip bag.
- This fresh-tasting sandwich can be adapted to what's in season and to your child's tastes. The amounts given here are just a guideline—measuring is not required!
- To prepare for a school lunch, consider preparing the salad and the pita, wrapping separately and letting your child put the two together just before eating. This will help keep the pita from getting soggy.
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