Healthified Veggie Salad in a Pocket Recipe

Prep Time: 20 mins

Rest Time: 2 h
Total Time: 2 h 20 mins
Ingredients
1 cup(s) squash, summer (yellow), and/or zucchini, chopped
3/4 cup(s) broccoli, chopped
2 whole tomato(es), plum, seeded and chopped (2/3 cup)
2 tablespoon olives, Kalamata, pitted, or ripe olives, pitted
2 tablespoon parsley, flat-leaf, snipped, or regular parsley
1/4 cup(s) dressing, Italian, fat-free
3/4 cup(s) beans, cannellini, rinsed and drained (from 19oz can)
1 1/2 teaspoon mustard, spicy brown
1/4 teaspoon salt
2 whole pita, rounds, 6 to 7 inch whole wheat
Recipe Tip:
100% less sat fat 20% more dietary fiber than the original recipesee the comparison.
Preparation
1. In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2
tablespoons salad dressing. Cover and chill for 2 to 24 hours.

2. For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad
dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a
potato masher or fork. Stir in salad dressing and mustard.)

3. Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus
inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.