Ingredients (use vegan versions):
- your favorite salad mixture (l like to make my own spinach salad using lots of spinach, a little iceberg lettuce, cucumber, green onions, tomato, carrot, and radishes
- 1 large mushroom, sliced
- 2-3 strips of green pepper
- 2 teaspoons of vegan red wine vinaigrette
- 2 halves of a wheat pita
- alfalfa sprouts
Directions:
In a non-stick pan, cook mushrooms and
green pepper until mushrooms start
turning brown and are tender. (do not
cook with oil, the mushrooms let off
their own juice and the pan is non-
stick)
Add the vinaigrette and alfalfa sprouts
to the salad.
Place half the mushrooms and green
onions into the pita halves, add salad
mix and then top with the other half of
the mushrooms and green onions.
quick
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