No Lint in My Pocket Sandwiches

Ingredients

• 1 cup carrot
• minced
• 1 cup celery
• sliced thinly
• 34 cup cheddar cheese
• shredded
• 3 roma tomatoes
• cored and diced small
• 12 cup green onion
• sliced thinly
• 12 cup sunflower seeds
• toasted and cooled
• 2 hard-boiled eggs
• peeled and chopped
• 1 -2 ripe avocado
• pitted
• peeled and diced small
• 4 pita pocket bread
• cut in half
• alfalfa sprouts or daikon radish sprouts
• vinaigrette
• 13 cup red wine vinegar
• 2 teaspoons Worcestershire sauce (soy sauce for vegetarian version)
• 14 teaspoon salt
• 1 teaspoon cumin powder
• 14 teaspoon white pepper
• 18 teaspoon hot pepper sauce (such as Tabasco)
• 14 cup extra virgin olive oil
• 14 cup salad oil
• 13 cup sour cream or 13 cup plain yogurt

Instructions

1. Prepare the vinaigrette first.
2. Combine all the vinaigrette ingredients in a bowl, except for the olive oil and salad oil.
3. Beat in the olive oil and salad oil with a wire whisk.
4. Best prepared at least 1 hour in advance.
5. Boil the eggs and toast the sunflower seeds first.
6. Set aside to cool.
7. In a mixing bowl combine the carrots, celery, cheese, tomatoes, green onions, toasted sunflower seeds, hard-boiled eggs, and avocado.
8. Toss well but gently.
9. Divide the sandwich filling between each pita pocket half.
10. Garnish with alfalfa or daikon radish sprouts and drizzle with the vinaigrette.