Session Three - Veggie Pick Pockets

2 small pita rounds
2 to 4 tablespoons creamy salad dressing
8 thin cucumber slices
1 small carrot, thinly sliced
1 small summer squash, thinly sliced (optional)
Handful of cherry or grape tomatoes (optional)

1. Cut pitas in half.
2. Open pockets and generously spread inside of each half with salad dressing.
3. Arrange several slices of each veggie in each pita half. Top with tomatoes, if desired.

Note: for best flavor, be sure to buy locally grown veggies at your favorite market!