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Salad In A Sandwich Recipe
|Zucchini||2 Pound, scrubbed, ends cut off and cut into julienne strips, about 1 inch long, 0.25 inch thick|
|Green peppers||2 Large, cut into julienne strips, about 1 inch long, 0.25 inch thick|
|Coarsely shredded muenster cheese||2 Cup (32 tbs)|
|Minced fresh parsley||1 Cup (16 tbs)|
|Scallions||8 Large, thinly sliced|
|Freshly squeezed lemon juice||1⁄2 Cup (8 tbs)|
|Olive oil||9 Tablespoon (Use Good Quality)|
|White wine vinegar||2 Tablespoon|
|Anchovy paste||3 Teaspoon|
|Chopped fresh thyme/2 teaspoons dried thyme leaves||2 Tablespoon|
|Black pepper||To Taste|
|Whole wheat pitas||16 Small|
Serving size: Complete recipe
Calories 3785 Calories from Fat 2550
% Daily Value*
Total Fat 290 g445.9%
Saturated Fat 112.4 g561.8%
Trans Fat 0 g
Cholesterol 465.9 mg
Sodium 4449.3 mg185.4%
Total Carbohydrates 173 g57.7%
Dietary Fiber 38.9 g155.5%
Sugars 37.1 g
Protein 153 g305.7%
Vitamin A 279.8% Vitamin C 986.6%
Calcium 421.8% Iron 125.3%
*Based on a 2000 Calorie diet
Beat the lemon juice with the oil and vinegar.
Then beat in anchovy paste, thyme and pepper.
Vegetable cheese mixture and dressing may be prepared ahead and refrigerated separately.
When ready to serve, toss vegetables with dressing and sprinkle with additional pepper.
Slice off enough of the top of each pita so that the salad may be spooned in.
NOTE TO COOK: Toss vegetables with dressing at home and carry to party in storage container or serving bowl.
Carry pitas to party separately.
Just before serving, toast pitas.
Let people make their own sandwiches.
Serve leftover salad on side.