Mideastern cashew salad pitas

2 servings

Ingredients

Quantity Ingredient
½ cup Plain yogurt
2 To 3 tsp. snipped fresh cilantro or parsley
⅛ teaspoon Curry powder
½ cup Dry roasted cashews
½ cup Chopped cucumber
½ cup Chopped red and/or green sweet pepper
¼ cup Chopped red onion
2 Pita bread rounds split crosswise

Directions

In a medium mixing bowl, stir together yogurt, cilantro or parsley, and curry powder. Stir in cashews, cucumber, sweet pepper and red onion. Spoon evenly into split pita rounds.

The author writes: "For something different in a brown-bag lunch, pack a pita pocket with crunchy cashews, cucumber, sweet pepper and a refreshing curry-yogurt sauce. To tote this sandwich to work or school, wrap the pita pocket in plastic wrap, then pack the cashew salad separately in an airtight container. Place the container of salad in an insulated lunch box with a frozen ice pack, where it should hold for up to 6 hours. At lunchtime, spoon the salad into the pita pocket."

Nutritional info per serving: 345 calories, 17 g fat, 3 mg cholesterol, 13 g protein, 38 g carbohydrates, 262 mg sodium, 4 g fiber. RDA: 20 percent calcium, 19 percent iron, 65 percent vitamin C, 34 percent thiamine, 21 percent riboflavin, 15 percent niacin.

From AP writer Nancy Byal in 10/20/94"Pocket a Pita for Lunch Away from Home" article in "The (Elizabethtown, KY) News-Enterprise." Pg.

D3. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-24-94

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