Garden pocket sandwich - country cooking

4 servings

Ingredients

Quantity Ingredient
½ cup Coarsely chopped cucumber
½ cup Coarsely chopped ripe plum tomato
⅓ cup Coarsely chopped carrot
⅓ cup Coarsely chopped sweet green or red pepper
⅓ cup Coarsely chopped red cabbage
4 5-inch pocket pita breads
Lemon Yogurt Dressing (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 ½ C mixed vegetables into pita; repeat with remaining pitas. Serve with Lemon Yogurt Dressing (recipe follows).

Lemon Yogurt Dressing: In small bowl, combine ¾ C low-fat plain- yogurt, ⅔ C part-skim ricotta cheese, ½ 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 ½ cup.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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