Title: Uto-Pitas
Categories: Snack
Yield: 1 Servings

		Whole wheat pitas as needed
FILLING
		Avocado; diced
		Olives; sliced
		Monterey Jack cheese;
		. shredded
		Green chilies; chopped
		Tomatoes; thinly sliced
		Alfalfa sprouts
		Cucumber; thinly sliced
		Romaine lettuce; torn
HERB MARINADE
1/4	c	Olive oil
1/2	c	Red wine or balsamic vinegar
1	ts	Dijon mustard
2	ts	Mixed dried herbs; such as
		. basil, tarragon, oregano,
		. thyme, marjoram & dill
		Salt & pepper to taste
2	cl	Garlic; pressed

Use the large size pitas for lunch and the small size for party snacks.

Cut the pitas in half. Stuff each half with desired filling ingredients.

Drizzle filling with a small amount of marinade.

To Make the Marinade:

Combine all the ingredients in a jar with a tight-fitting lid. Shake well. Let sit for 1 to 2 hours before using. Refrigerate and use within two weeks.

Makes about 1 cup of marinade. "The Angel Cookbook" by Diane Pfeifer Published by Strawberry Patch, Atlanta, Georgia 1994 ISBN = 0-9618306-6-2

Scanned and formatted for you by The WEE Scot -- paul macGregor

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