I know these pitas are good because my husband and sons don’t even mind having them the next day as leftovers.
—CHERYL BAINBRIDGE BLOOMINGTON, IN
PREP: 25 MIN. + CHILLING • MAKES: 4 SERVINGS
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
4 whole wheat pita pocket halves
1. 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.
2. In a large 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.
PER SERVING 331 cal., 15 g fat (4 g sat. fat), 74 mg chol., 522 mg sodium, 22 g carb., 3 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 1 1/2 starch, 1 fat.