- 2 medium ripe pears, diced
- 1/2 cup thinly sliced celery
- 1/2 cup halved seedless red grapes
- 2 tablespoons finely chopped walnuts
- 2 tablespoons lemon yogurt
- 2 tablespoons mayonnaise
- 1/8 teaspoon poppy seeds
- 20 miniature pita pocket halves
- Lettuce leaves
- In a large bowl, combine the pears, celery, grapes and walnuts. In another bowl, whisk the yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate for 1 hour or overnight.
- Line pita halves with lettuce; fill each with 2 tablespoons pear mixture. Yield: 20 mini pitas.
Originally published as Pear Waldorf Pitas in Taste of Home August/September 2000, p27
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