Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Plain yogurt 1/2 c Chopped red and/or green
2 To 3 tsp. snipped fresh -sweet pepper
-cilantro or parsley 1/4 c Chopped red onion
1/8 ts Curry powder 2 Pita bread rounds
1/2 c Dry roasted cashews -- split crosswise
1/2 c Chopped cucumber

In a medium mixing bowl, stir together yogurt, cilantro or parsley,
and curry powder. Stir in cashews, cucumber, sweet pepper and red
onion. Spoon evenly into split pita rounds.

The author writes: "For something different in a brown-bag lunch,
pack a pita pocket with crunchy cashews, cucumber, sweet pepper and a
refreshing curry-yogurt sauce. To tote this sandwich to work or
school, wrap the pita pocket in plastic wrap, then pack the cashew
salad separately in an airtight container. Place the container of
salad in an insulated lunch box with a frozen ice pack, where it
should hold for up to 6 hours. At lunchtime, spoon the salad into the
pita pocket."

Nutritional info per serving: 345 calories, 17 g fat, 3 mg
cholesterol, 13 g protein, 38 g carbohydrates, 262 mg sodium, 4 g
fiber. RDA: 20 percent calcium, 19 percent iron, 65 percent vitamin
C, 34 percent thiamine, 21 percent riboflavin, 15 percent niacin.

From AP writer Nancy Byal in 10/20/94 "Pocket a Pita for Lunch Away
from Home" article in "The (Elizabethtown, KY) News-Enterprise." Pg.
D3. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-24-94

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