No Lint in My Pocket Sandwiches |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
From our local newspaper, source unknown. Lots of delicious fresh ingredients. An easy vinaigrette recipe for drizzling on your sandwich is also given. Ingredients:
1 cup carrot, minced |
1 cup celery, sliced thinly |
3/4 cup cheddar cheese, shredded |
3 roma tomatoes, cored and diced small |
1/2 cup green onion, sliced thinly |
1/2 cup sunflower seeds, toasted and cooled |
2 hard-boiled eggs, peeled and chopped |
1 -2 ripe avocado, pitted, peeled and diced small |
4 pita pocket bread, cut in half |
alfalfa sprouts or daikon radish sprouts |
vinaigrette |
1/3 cup red wine vinegar |
2 teaspoons worcestershire sauce (soy sauce for vegetarian version) |
1/4 teaspoon salt |
1 teaspoon cumin powder |
1/4 teaspoon white pepper |
1/8 teaspoon hot pepper sauce (such as tabasco) |
1/4 cup extra virgin olive oil |
1/4 cup salad oil |
1/3 cup sour cream or 1/3 cup plain yogurt |
Directions:
1. Prepare the vinaigrette first. Combine all the vinaigrette ingredients in a bowl, except for the olive oil and salad oil. Beat in the olive oil and salad oil with a wire whisk. Best prepared at least 1 hour in advance.
2. Boil the eggs and toast the sunflower seeds first. Set aside to cool.
3. In a mixing bowl combine the carrots, celery, cheese, tomatoes, green onions, toasted sunflower seeds, hard-boiled eggs, and avocado. Toss well but gently.
4. Divide the sandwich filling between each pita pocket half. Garnish with alfalfa or daikon radish sprouts and drizzle with the vinaigrette.
|
|