Peppery Artichoke Pitas
Source of Recipe
Aunt Saunny
1 15-ounce can black-eyed peas, rinsed and drained
1 13-3/4- to 14-ounce can artichoke hearts, drained and cut up
1/2 cup torn mixed salad greens
1/4 cup bottled creamy garlic salad dressing
1/4 teaspoon cracked black pepper
3 pita bread rounds, halved crosswise
1 small tomato, sliced
1. In a medium bowl combine black-eyed peas, artichoke hearts, mixed greens, salad dressing, and pepper. Line pita bread halves with tomato slices. Spoon artichoke mixture into pita bread halves. Makes 6 servings.
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