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Baked Garden Salad

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Ingredients
  Vinaigrette dressing 1⁄4 Cup (4 tbs)
  Alfalfa sprouts 1 Cup (16 tbs)
  Zucchini 1 Small, thinly sliced
  Packed spinach 1 Cup (16 tbs) (Fresh Leaves)
  Carrot 1 Large, shredded
  Swiss cheese 6 Ounce, diced
  Green peas 1 Cup (16 tbs) (Fresh / Frozen)
  Whole wheat pita bread 4
  Cherry tomatoes 10 , cut in halves
  Vegetable oil 2 Tablespoon
  Pepper 1 Pinch
  Olive oil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt 1⁄4 Teaspoon
Directions

Prepare Vinaigrette Dressing.
In a medium bowl, combine zucchini, carrot, peas, tomatoes and sprouts.
Using a sharp knife, shred spinach.
Add shredded spinach and cheese to vegetables; toss until combined.
Remove garlic from Vinaigrette Dressing.
Pour dressing over vegetables; toss.
Cover bowl and refrigerate until needed, up to 1 hour.
Preheat oven to 250F (120C).
Wrap bread rounds in foil.
Heat in oven 15 minutes.
Cut each bread round in half.
Stuff both halves with vegetable mixture.
Arrange 2 pockets on each plate.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Breakfast
Method: 
Baked
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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