Nutrition Facts

  • One serving:
  • 1 filled pita half
  • Calories:
  • 331
  • Fat:
  • 15 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 522 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 3 g
  • Protein:
  • 27 g
  • Diabetic Exchange:
  • 3 lean meat, 1-1/2 starch, 1 fat.


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Salmon Salad Pitas

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From Bloomington, Indiana, Cheryl Bainbridge promises, “Stuffed in whole wheat pitas, these salmon sandwiches make a healthy lunch. My husband and sons love them as leftovers.”

SERVINGS: 4

CATEGORY: Sandwich

METHOD: Chill

TIME: Prep: 25 min. + chilling

Ingredients:

  • 1 salmon fillet (1 pound)
  • 1/4 cup chopped celery
  • 1/4 cup chopped seeded peeled cucumber
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh dill
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 romaine leaves
  • 2 whole wheat pita breads (6 inches), halved

Directions:

Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool.
    In a bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads. Yield: 4 servings.


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