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Skinny Veggie Salad in a Pocket
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
"Upgrade your sandwich with creamy white bean hummus and fat-free dressing for a healthier, veggie-packed meal with only 150 calories."
Ingredients:
  • 1 cup chopped yellow summer squash and/or zucchini
  • 3/4 cup chopped broccoli
  • 2 plum tomatoes, seeded and chopped (2/3 cup)
  • 2 tablespoons chopped, pitted kalamata or ripe olives
  • 2 tablespoons snipped fresh flat-leaf parsley or regular parsley
  • 1/4 cup bottled fat-free Italian salad dressing
  • 3/4 cup Progresso™ cannellini beans, rinsed and drained (from a 19 oz can)
  • 1 1/2 teaspoons spicy brown mustard
  • 1/4 teaspoon salt
  • 2 6- to 7-inch whole wheat pita bread rounds
Instructions:
  • Mix together squash, broccoli, tomatoes, olives, and parsley in a bowl; drizzle with 2 tablespoons of salad dressing. Refrigerate for 2 to 24 hours.
  • In a food processor, blend cannellini beans, 2 tablespoons of salad dressing, mustard, and salt until creamy. Alternatively, mash beans using a potato masher or fork, then mix in salad dressing and mustard.
  • Cut the pita bread rounds in half crosswise to easily create pockets. Fill each pocket with a generous spread of hummus and then stuff them with the chilled vegetable mixture.

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