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Ingredients
- Cherry tomatoes, sliced
- Lettuce leaves
- ½ cup carrots, sliced
- ½ cup celery, sliced
- ½ cup mayonnaise
- ½ cup red bell pepper, sliced
- ¼ cup onion, chopped
- ¼ cup radishes, sliced
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 pound tiny cooked shrimp
- 1½ cups plain yogurt
- 2 cups cold cooked rice (white or brown)
- 2 tablespoons celery leaves, chopped
- 6 pocket breads (pitas)
Instructions
- In large bowl, whisk together yogurt, mayonnaise and dressing mix until smooth. Stir in carrots, bell pepper, celery, onion, radishes, celery leaves and rice. Gently fold in shrimp. Cover and refrigerate until ready to serve.
- Just before serving, cut pocket breads in half. Place lettuce inside pocket breads and stuff each pocket with ½ cup of the shrimp mixture. Tuck 2 or 3 cherry tomato slices into each sandwich.
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