Salad Pita Pockets With Balsamic Vinaigrette Dressing

Contributed by Barbara Singer

August 5, 20162818 days ago

Salad Pita Pockets with Balsamic Vinaigrette Dressing

4 servings

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Ingredients

1 cup grape or cherry tomatoes, quartered
4 ounces fresh mozzarella cheese, cubed
1/4 cup diced carrots
1 cup chopped cucumber
2 tablespoons chopped green onion
3/4 cup mixed spring salad greens
1/4 cup fresh basil leaves, chopped
Balsamic vinaigrette dressing to taste (Get our recipe)
4 large whole wheat pita breads, halved crosswise
Lettuce leaves (butter, Boston or Bibb)

Directions

Toss tomatoes, cheese, carrots, cucumbers, green onion, salad greens and basil together in a medium bowl. Add dressing a little at a time and toss to coat.
Line the insides of the pita pockets with lettuce leaves and then spoon in vegetable mixture. Serve immediately or wrap in plastic wrap and chill for up to 2 hours before serving.

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About Barbara Singer

Cutco's Home Cook

Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.

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