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Stuff your pita pockets with a crunchy vegetable salad, or if you prefer, serve as a main-dish salad and keep the pitas on the side!
4 cups bite-sized pieces salad greens
1 medium tomato, chopped (3/4 cup)
1 medium cucumber, chopped (1 cup)
1 medium onion, thinly sliced
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
3/4 cup crumbled feta cheese (3 ounces)
1 tablespoon dried oregano leaves
2 cloves garlic, finely chopped
1/2 cup fat-free caesar dressing
4 fat-free pita bread, 6 inches in diameter, cut in half to form pockets
1. Mix all ingredients except dressing and pita breads in large bowl. Pour dressing over salad mixture; toss. Serve with pita bread halves.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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