Apples and Oranges Stuffed Pitas

 
1 cup Gala apples, unpeeled, cored, and diced
1 cup orange, cut into segments
1 T. orange juice
1 cup mung bean sprouts
1/3 cup celery, finely diced
3 T. green onion, thinly sliced
3 T. almonds, roughly chopped
1/3 - 1/2 cup Dijon French Dressing, divided
1 1/2 cups spinach, triple washed, patted dry, and roughly chopped
4 - 6-inch pita breads, split
 

In a glass bowl, place the apples and oranges, drizzle the orange juice over the top, and toss gently to combine. Add the mung bean sprouts, celery, green onions, and almonds, and toss gently with the apple-orange mixture. Drizzle 1/4 cup of the Dijon French Dressing over the top and toss gently. Add the chopped spinach and enough additional Dijon French Dressing to moisten the mixture, and toss well to combine. Fill each pita bread half with 1/2 cup of the mixture and serve 2 pita bread halves per person.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett