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| INGREDIENTS |
| 2 cups |
shredded red leaf lettuce |
| ¾ cup |
thinly sliced yellow squash |
| ½ cup |
sliced fresh mushrooms |
| 7 |
cherry tomatoes, quartered |
| ⅓ cup |
crumbled feta cheese |
| 3 tbsp. |
minced fresh oregano |
| ½ cup |
plain low fat yogurt |
| ¼ tsp. |
pepper |
| 2 |
(6-inch) whole wheat pitas, halved |
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| RECIPE |
- Combine lettuce, squash, mushrooms, tomatoes, and feta in a medium bowl.
- Add 2 tablespoons of the oregano and toss gently. Set aside.
- In a small bowl, mix together the yogurt, pepper, and remaining oregano. Stir well.
- Spread 2 tablespoons of the yogurt mixture inside each pita half.
- Spoon 1 cup veggie mixture into each pocket, serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
½ pita
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
153 |
|
| Total Fat |
4 g |
|
| Sodium |
338 mg |
|
| Total Carbohydrates |
23 g |
|
| Fiber |
3 g |
|
| Protein |
7 g |
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