Salad Pita Pockets With Balsamic Vinaigrette Dressing
3030 days ago
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Ingredients
- 1 cup grape or cherry tomatoes, quartered
- 4 ounces fresh mozzarella cheese, cubed
- 1/4 cup diced carrots
- 1 cup chopped cucumber
- 2 tablespoons chopped green onion
- 3/4 cup mixed spring salad greens
- 1/4 cup fresh basil leaves, chopped
- Balsamic vinaigrette dressing to taste (Get our recipe)
- 4 large whole wheat pita breads, halved crosswise
- Lettuce leaves (butter, Boston or Bibb)
Directions
- Toss tomatoes, cheese, carrots, cucumbers, green onion, salad greens and basil together in a medium bowl. Add dressing a little at a time and toss to coat.
- Line the insides of the pita pockets with lettuce leaves and then spoon in vegetable mixture. Serve immediately or wrap in plastic wrap and chill for up to 2 hours before serving.
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