By Dreamer in Ontario on May 11, 2007
Photo by Dr. Jenny
Photo by Dr. Jenny
"I clipped this recipe from a magazine a few years ago and finally tried it. My very picky DD liked this dish :). It would be good for brown bag lunches. Just pack the salad mixture into a separate sealed container and fill your pitas when you're ready to eat."
Serving Size: 1 (203 g)
Servings Per Recipe: 6
"One tomato was enough. I used cheddar cheese in mine. I used a bit less of 2 tbp of olive oil. I used lemon juice. Thanks for this healthy recipe, perfect for lunch. :) Made for 123 hit wonders"
"This was a great lunch!! Made this for PAC 2007 - only changes I made was to add some red bell peppers and use tortillas instead of pita breads! Thanks Dreamer! :)"
"We really enjoyed this easy to make salad for lunch today. I had all of the ingredients on hand and they needed using, so this worked out perfectly. I used white cheddar for the cheese since I was looking to use it up. This was fine, but I imagine given the rest of the ingredients in the salad, that I would prefer feta next time. I used cherry tomatoes for the tomatoes, and red wine vinegar (a little more than called for) to give it an extra zing. My pita was not hearty enough to hold the salad well and I need a fork to catch what spilled out. DH wrapped his second serving in lavash and this worked much better. We both agreed we would have this again. Served with tomato and lentil soup. Made for VIP tag Veggie Swap March 2013."
"I made this the night before and took it to work the next day. It was pretty good, although I made the mistake of using a lemon flvoured cheddar (leftover from my Christmas cheeseboard) and the lemon flavour proved to be a little over-powering. I will try it again using a milder cheese. Thanks Dreamer for this easy-to-make recipe. I think it'll come in very handy whenever I run out of sandwich meat!"