Pocket Salad Sandwiches Recipe
Ingredients
1/3 cup (75 ml) olive oil
1/3 cup (75 ml) tarragon vinegar
3/4 teaspoon (3 ml) salt
1/4 teaspoon (1 ml) pepper
2 green onions, cut in 1-inch (2.5 cm) pieces
2 sprigs parsley, stems removed
1 cup (250 ml) cut fresh green beans, cooked and drained
1 can (6 1/2 ounces or 184 g) chunky tuna, drained
1/2 cup (125 ml) raisins
6 hard-cooked eggs, halved
6 pita breads 12 lettuce leaves
2 medium tomatoes, peeled and coarsely chopped
1 jar (6 ounces or 170 g) marinated artichoke hearts, drained and quartered
Directions
Assemble Blender.
Put oil, vinegar, salt, and pepper into blender container.
Cover and process at BEAT until blended.
Add green onion, parsley, and green beans.
Cover and process at BEAT until chopped.
Empty into refrigerator container.
Stir in tuna and raisins.
Cover; chill for several hours.
Shortly before serving, assemble Blender.
Put 2 eggs into blender container.
Cover and process 2 cycles at STIR, or until chopped.
Empty chopped egg into a bowl.
Repeat with remaining eggs, chopping 2 at a time.
Cut or break each pita bread in half crosswise.
Open pocket.
Tuck a lettuce leaf in bottom of each pocket.
Top with tuna mixture, chopped tomato, artichoke heart pieces, and chopped egg.
Put oil, vinegar, salt, and pepper into blender container.
Cover and process at BEAT until blended.
Add green onion, parsley, and green beans.
Cover and process at BEAT until chopped.
Empty into refrigerator container.
Stir in tuna and raisins.
Cover; chill for several hours.
Shortly before serving, assemble Blender.
Put 2 eggs into blender container.
Cover and process 2 cycles at STIR, or until chopped.
Empty chopped egg into a bowl.
Repeat with remaining eggs, chopping 2 at a time.
Cut or break each pita bread in half crosswise.
Open pocket.
Tuck a lettuce leaf in bottom of each pocket.
Top with tuna mixture, chopped tomato, artichoke heart pieces, and chopped egg.
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