Recipe - Fast Fajita And Vegetable Pita

One fourth cup Italian salad dressing
2 (up to)
3 teaspoon Lime juice
One half pound Thinly cut or sliced up cooked roast
beef; cut into strips (2
cp)
One half cup Chopped broccoli
One half cup Chipped tomato
3 6inch pita breads; halved
Lettuce leaves

In medium bowl, combine dressing and lime juice. Add roast beef, broccoli
and tomato; toss to coat.

To serve, line pocket bread (pita) halves with lettuce leaves; fill each
with about One half cup beef mixture. If desired, drizzle with additional
Italian salad dressing.

CALORIES: 210 SODIUM: 550MG

CHOLESTEROL: 35MG FAT: 8G

CARBOHYDRATE: 19G SAT: 2G

From Meals In Minutes, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.