Makes 2 servings
Serving Size: 1/2 pita
- 1 celery stalk
- 1 carrot
- 1/2 green bell pepper
- 2 tablespoons low-fat ranch-style salad dressing
- 1 slice whole-wheat pita bread
- Wash hands and surfaces.
- Wash celery and chop into small pieces.
- Wash and peel carrots and chop into small pieces.
- Wash and chop green pepper.
- Combine all vegetables in a bowl and add dressing.
- Cut pita bread in half and open pita pocket. Stuff veggies into pocket.
- Refrigerate leftovers immediately.