Salad In A Sandwich
|Zucchini||2 Pound, scrubbed, ends cut off and cut into julienne strips, about 1 inch long, 0.25 inch thick|
|Green peppers||2 Large, cut into julienne strips, about 1 inch long, 0.25 inch thick|
|Coarsely shredded muenster cheese||2 Cup (32 tbs)|
|Minced fresh parsley||1 Cup (16 tbs)|
|Scallions||8 Large, thinly sliced|
|Freshly squeezed lemon juice||1⁄2 Cup (8 tbs)|
|Olive oil||9 Tablespoon (Use Good Quality)|
|White wine vinegar||2 Tablespoon|
|Anchovy paste||3 Teaspoon|
|Chopped fresh thyme/2 teaspoons dried thyme leaves||2 Tablespoon|
|Black pepper||To Taste|
|Whole wheat pitas||16 Small|
Combine zucchini, peppers, cheese, parsley, capers and scallions and mix gently.
Beat the lemon juice with the oil and vinegar.
Then beat in anchovy paste, thyme and pepper.
Vegetable cheese mixture and dressing may be prepared ahead and refrigerated separately.
When ready to serve, toss vegetables with dressing and sprinkle with additional pepper.
Slice off enough of the top of each pita so that the salad may be spooned in.
NOTE TO COOK: Toss vegetables with dressing at home and carry to party in storage container or serving bowl.
Carry pitas to party separately.
Just before serving, toast pitas.
Let people make their own sandwiches.
Serve leftover salad on side.