Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 Here is a favorite summer lunch for me. Nice and cool with lots of crunch. Fresh Veggie Pockets 1 carton (8 oz) cream cheese spread 1/4 cup sunflower kernels 1 tsp seasoned salt or salt-free seasoning blend 4 wheat pita breads, halved 1 medium tomato, thinly sliced 1 medium cucumber, thinly sliced 1 cup sliced fresh mushrooms 1 ripe avocado, peeled and sliced In a bowl, combine the cream cheese spread, sunflower kernels and seasoned salt; spread about 2 Tbs on the inside or each pita half. Layer with tomato, cucumber, mushrooms and avocado. Yield: 4 servings ~ PT ~ Approach love and cooking with reckless abandon. ~ The Dalai Lama Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 Sounds yummy and easy. How about a little spring mix (lettuce mix) or baby spinach leaves and a dab of homemade cucumber/dil dressing? Mary Anne ~ PT ~ <patchouli_troll wrote: Here is a favorite summer lunch for me. Nice and cool with lots of crunch. Fresh Veggie Pockets 1 carton (8 oz) cream cheese spread 1/4 cup sunflower kernels 1 tsp seasoned salt or salt-free seasoning blend 4 wheat pita breads, halved 1 medium tomato, thinly sliced 1 medium cucumber, thinly sliced 1 cup sliced fresh mushrooms 1 ripe avocado, peeled and sliced In a bowl, combine the cream cheese spread, sunflower kernels and seasoned salt; spread about 2 Tbs on the inside or each pita half. Layer with tomato, cucumber, mushrooms and avocado. Yield: 4 servings ~ PT ~ Approach love and cooking with reckless abandon. ~ The Dalai Lama Mary Anne Quote Link to comment Share on other sites More sharing options...
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