Garden salads, cumbersome on a hike or picnic, practically demand an edible container. For your next movable feast, sandwich your salads in a pita or soft wheat roll. Here, the chefs at Miraval Life in Balance Resort and La Costa Resort and Spa share their recipes for mobile salads exclusively with FitClick.

Artichoke and Sun-Dried Tomato Salad with Arugula and Ricotta

From Executive Chef Josef Lageder of La Costa Resort and Spa in Carlsbad, California

1 teaspoon extra virgin olive oil
1 red onion, sliced
2 cups sliced shiitake mushrooms
8 artichoke hearts cooked and cut into quarters (or canned)
½ cup sliced sun-dried tomatoes
1 cup non-fat ricotta cheese
1 large beefsteak tomato (cut into four slices)
½ bunch of arugula
2 tablespoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 whole-wheat buns, split

1. Heat oil in a heavy skillet. Add onions and mushrooms and sauté for 4 minutes.

2. Stir in artichoke hearts and sun-dried tomatoes and saute for 2 additional minutes.

3. Stir in ricotta cheese, salt and pepper and remove from heat.

4. Toss arugula with balsamic vinegar; arrange on bottom halves of buns.

5. Top arugula with one slice beefsteak tomato, a scoop of the warm artichoke mixture and the remaining half of the bun.

Makes 4 servings
Each sandwich contains:
355 calories
4 g fat
20 g protein
25 g carbohydrates
7.4 g fiber


Cary's Pita

From Executive Chef Cary Neff at Miraval Life in Balance Resort in Catalina, Arizona

One 6½-inch pita pocket
Tomato basil hummus
Vegetable mixture

For hummus:
2 cups cooked chick peas or garbanzo beans
2 tablespoons tomato paste
2 tablespoons basil, chopped into thin ribbons
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
2 teaspoons minced garlic
1 teaspoon sea salt
½ teaspoon ground cumin
½ teaspoon fresh ground black pepper
1/3 to ½ cup water

1. Place chickpeas, tomato paste, basil, olive oil, garlic, lemon juice, salt, cumin and pepper in a food processor.

2. Process until smooth, adding water as needed if too thick.

(Makes about 2 cups.)

For vegetable mixture:
12 cup diced romaine lettuce
½ cup peeled, diced cucumber
¼ cup diced tomato
¼ cup sunflower sprouts
2 kalamata olives, pitted, chopped
2 tablespoons diced avacado
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
½ teaspoon fresh basil (optional)
¼ teaspoon freshly ground black pepper

1. In a bowl, combine vegetables, olive oil, black pepper and basil

2. Split pita and spread 3 tablespoons of tomato basil hummus inside.

3. Add veggie mixture in pita.

Makes one sandwich.
Each sandwich contains: 159 calories
5.6 g fat
5 g protein
25 g carbohydrates
7.4 g fiber