Healthified Veggie Salad in a Pocket

 

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

• 1 In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with 2 tablespoons salad dressing. Cover and chill for 2 to 24 hours.
• 2 For hummus: In a food processor, combine cannellini beans, the remaining 2 tablespoons salad dressing, mustard, and salt. Cover and process until smooth and spreadable. (Or mash beans with a potato masher or fork. Stir in salad dressing and mustard.)
• 3 Cut pita bread rounds in half crosswise; open pita halves to make pockets. Spread hummus inside each pita pocket. Spoon chilled vegetable mixture into pita pockets.