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| INGREDIENTS |
| 2 cans |
(7.25 oz.) salmon, drained |
| 2 tbsp. |
light mayonnaise |
| 2 tbsp. |
light sour cream |
| 4 tsp. |
chopped fresh dill or ¼ tsp. dried |
| 1 tbsp. |
fresh squeezed lemon juice |
| ⅛ tsp. |
red pepper |
| 2 |
pita breads, halved |
| 4 |
lettuce leaves |
| ½ cup |
cucumber, peeled and sliced thin |
| 1 cup |
alfalfa sprouts (optional) |
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|
|
| RECIPE |
- In a medium bowl, break up salmon.
- In a small bowl, mix together mayonnaise, sour cream, dill, lemon juice, and pepper.
- Blend mayonnaise mixture in with salmon.
- Open up a pita half and line with one lettuce leaf, ¼ of cucumbers, and alfalfa sprouts.
- Stuff pita with ¼ of salmon salad and enjoy!
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 stuffed pita half
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
244 |
|
| Total Fat |
7 g |
|
| Sodium |
301 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
1 g |
|
| Protein |
24 g |
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