A basic tossed salad is transformed into a crunchy sandwich by wrapping it up. This makes a great side dish for grain, bean, pasta, and soy entrees.
•3 cups thinly shredded lettuce (any tender variety like butterhead or bibb)
•2 medium firm, ripe tomatoes, finely diced
•1/2 medium red bell pepper, thinly sliced
•1/2 medium cucumber, thinly sliced
•1/4 cup sliced sun-dried tomatoes or olives of your choice, sliced
•1/4 cup natural, low-fat dressing of your choice (ranch, French, or Thousand Island are good)
•Four 10-inch wraps or burrito-sized flour tortillas

Combine the first 4 ingredients in a mixing bowl and toss together.

Divide the salad among the 4 wraps, distributing it evenly over the entire surface, leaving approximately 2 inches empty at one side of each wrap. Roll up snugly. Cut each half and eat out of hand.

Variation: Add other thinly sliced salad vegetables (carrots, radishes, etc.) and fresh herbs as desired

Maple Creek Farm