Ingredients:
- 1 celery stalk
- 1 carrot, peeled
- 1/2 green pepper
- 2 tablespoons ranch-style salad dressing
- 1 slice pita bread
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Directions: Remember to Wash Your Hands!
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1. Wash vegetables and chop into small pieces.
2. Combine vegetables in a small bowl and add dressing.
3. Cut pita bread into two half-moon shapes and open pita pocket. Stuff veggies into each pocket.
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Helpful Hints:
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For variety, try adding other chopped vegetables — broccoli, cauliflower or onion — to the sandwich filling. If you’re serving these at lunchtime, stuff some chopped ham or turkey in with the vegetables for an even more nutritious meal.
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Safety Tip:
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Use knives carefully. Adult supervision is a must when chopping vegetables with a sharp knife. Younger kids can help by peeling carrots and washing vegetables.
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Kids' Tool Kit
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-
knife
- peeler
- cutting board
- measuring spoons
- small bowl
- spoon
It's a good idea to gather all your tools and
ingredients before you start a recipe!
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Chef's Choice
These will taste great with this recipe
-
Veggie Pillow
- crunchy grapes
- cheese stick
- low fat milk
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Nutrition Facts
Serving Size
1 pita bread (142g)
Servings per Container
2
Amount Per Serving
Calories
160
Calories from Fat
40
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% Daily Value*
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Total Fat
4.50
g
|
7
%
|
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- Saturated Fat
1
g
|
4
%
|
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Cholesterol
5
mg
|
1
%
|
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Sodium
310
mg
|
13
%
|
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Total Carbohydrate
26
g
|
9
%
|
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- Dietary Fiber
3
g
|
11
%
|
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- Sugars
4
g
|
|
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Protein
4
g
|
|
|
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Vitamin A
210
%
|
Vitamin C
70
%
|
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Calcium
4
%
|
Iron
5
%
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*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher of lower depending on your calorie needs:
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|
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Calories -
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2,000
|
2,500
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|
|
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Total Fat
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<
|
65g
|
80g
|
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Saturated Fat
|
<
|
20g
|
25g
|
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Cholesterol
|
<
|
300mg
|
300mg
|
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Sodium
|
<
|
2,400mg
|
2,400mg
|
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Total Carbohydrate
|
|
300g
|
375g
|
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Dietary Fiber
|
|
25g
|
30g
|
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Calories per gram:
Fat 9 - Carbohydrate 4 - Protein 4
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