Baked Garden Salad
|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|
|Olive oil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
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.