Zucchini Salad Pita Pockets Recipes

GREEK SALAD PITAS

Steps:

• In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

ZUCCHINI SALAD PITA POCKETS

Steps:

• Prepare the barley as directed; drain and cool. Shred the zucchini, carrots, onion, chick peas and the parsley, using the shredding blade of the food processor. Place in a bowl and season. Add the barley and toss. Combine the lemon juice and olive oil and add to the salad and toss. Fill the pita with the shredded cheese and add the salad. Top with a little more cheese, if desired.

CHICKEN SAUSAGE PITA POCKETS

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan., Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

TROPICAL CHICKEN SALAD PITA POCKETS

Steps:

• Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
• Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

CHICKEN SALAD IN A WHOLE WHEAT PITA POCKET

Steps:

• Dice the chicken and brown it in the Worcestershire sauce in a non-stick skillet with no oil.
• When the chicken is mostly browned add the chopped broccoli and spinach.
• Cover and let it stay on the heat long enough for the chicken to finish cooking and the spinach and broccoli to soften then remove from heat leaving covered.
• In a separate bowl mix the mustard, cheese and Miracle Whip. (Mayonnaise works too).
• Once the chicken has cooled add the chicken to the bowl and mix well.
• Place some of the mixture into half a Whole Wheat Pita Pocket and Enjoy.
• * This tastes delicious both warm and cold so leftovers are great.
• * Some possible additions: tomato, olives, celery, onion, avocado, zucchini, summer squash, walnuts, raspberries. - if you add zucchini and/or squash you will probably want to steam it separately and then add to the mixture.