• Rice
salad in pita. Whenever you prepare rice, make extra. Toss this with a
tablespoon or two of corn or olive oil and refrigerate it. Vegetables,
raisins, chopped mint, and dressing can be added later.
• Grilled
vegetables. Toss them with olive oil, salt, pepper, and some dried thyme, or
minced fresh parsley or basil, before cooking. Stored in the refrigerator,
they can be and added to sandwiches with mozzarella, Cheddar, or a simple
salad dressing.
• Roll
refried beans, lettuce, and cheese in a flour tortilla or pack all three into
a pita. Wrapped in foil and heated, they will stay warm until lunchtime.
• Combine
peanut butter, honey and toasted sunflower or sesame to use as a sandwich
filling.
• Salad
dressing added to sandwiches enlivens the taste of greens and is a nice change
from mustard and mayonnaise.
