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I am too frugal to spend my money out on a lunch each day. I take classes 4 full days a week. Everyone goes out and buys pizza, sub sandwiches, Chinese foods, etc. There is no way I will even start doing that. Most of the time, I bring what ever I make from my dinner the night before.
Now with the hot weather, I love cold sandwiches. Though I am fussy about making them fresh and not soggy for the next day.
This make a delicious salad and roast beef sandwich in one. Enjoy! :)
By Robin from Washington, IA
Preheat oven to 400 degrees F. Mix well the lamb, bread crumbs, raisin, eggs, cilantro, garlic, lemon juice, and water. Shape into 16 meatballs and bake, uncovered, for 20 minutes. I use my broiler pan so that the meatballs drain into the bottom pan, and don't sit in the grease.
Meanwhile, mix the salad greens, carrot, scallions, and tomato in a bowl, and make the dressing: mix all the ingredients for the dressing in a blender or food processor. Cover and process until smooth (or mash the beans thoroughly with a fork, add the remaining ingredients, and mix well). Set aside.
To assemble: A few minutes before the meatballs are browned and well done, put the pitas in the oven. Use one pita for each sandwich. This is also very good with na'an, wraps, or squaw bread. Put 4 meatballs on each piece of bread. Drizzle with 1 Tbsp. dressing, top with salad mix, and drizzle with another Tbsp. dressing. If you have fresh mint, it is a delicious garnish.
Source: The Sun-Maid Cookbook, 1980
By Free2B from North Royalton, OH
Combine all ingredients except pita bread in large bowl, mixing to coat with oil. Chill in refrigerator for 2-3 hours. Cut pita bread into halves with scissors. Pull open to form pockets. Fill with chilled mixture.
An inexpensive meal that tastes great and quick to prepare.