Veggie Salad in a Pocket

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  • Makes: 4 servings
  • Prep: 20 mins

Veggie Salad in a Pocket

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Directions

  1. In a medium bowl combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing. Cover and chill for 2 to 24 hours.
  2. If using pita bread, cut rounds in half crosswise; open pita halves to make pockets. Spread the inside of each pita bread pocket with 2 tablespoons of the Spicy Navy Bean Hummus.

From the Test Kitchen

To tote:

Pack vegetable mixture and pita or tortilla separately in insulated container with ice packs. To serve, Spoon chilled vegetable mixture into pita pockets

Spicy Navy Bean Hummus

Directions

  1. In a food processor combine navy or cannellini beans (white kidney beans), rinsed and drained; bottled fat-free Italian salad dressing; and spicy brown mustard. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.) Transfer to an airtight storage container. Cover and chill for up to 1 week. Makes 1 1/3 cups.
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Nutrition Facts (Veggie Salad in a Pocket)

  • Per serving:
  • 166 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 599 mg sodium ,
  • 31 g carb. ,
  • 6 g fiber ,
  • 7 g pro.
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