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| Description: | This salmon salad, loaded with the flavors and ingredients of the French Riviera, is stuffed in a pita to become an easy and savory meal any time of day. Canned salmon is a convenient source of heart-healthy omega-3 fatty acids. | |
| Time: | 15 min (15 min to prepare, 0 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | American | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 can (7 1/2 ounces each) sockeye salmon, drained and flaked 1 can (8 ounces) unsalted cut green beans, drained 2 each hard-cooked eggs, shelled and chopped 1 large tomato, chopped 1 small red bell pepper, cored and chopped 1/2 cup thinly- sliced red onion 1 can (2 1/4 ounces) sliced black olives, drained 1/2 cup garlic-herb vinaigrette 6 each whole-wheat pitas, sliced in half 6 cup Bibb lettuce |
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| Directions: | ||
| In a medium bowl, combine salmon, green beans, eggs, tomato, red bell pepper, red onion and olives. Add vinaigrette; toss gently. Line pita halves with lettuce leaves. Spoon about 2/3 cup salmon mixture into each pita half. Serve immediately. | ||
| Notes: | ||
| Per serving, this dish provides from MyPyramid: About 1 cup Vegetable Group; 2 ounces Grains Group; 2 1/2 ounces Meat and Beans Group | ||
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