Salmon Pockets à La Niçoise

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READY IN: 15mins
Recipe by cannedfood

2 cans (7 1/2 ounces each) sockeye salmon, drained and flaked 1 can (8 ounces) unsalted cut green beans, drained 2 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 whole-wheat pitas, sliced in half 6 cups Bibb lettuce

Ingredients Nutrition

  • 2 (7 1/2 ounce) cans sockeye salmon, drained and flaked
  • 1 (8 ounce) canunsalted cut green beans, drained
  • 2 hard-cooked eggs, shelled and chopped
  • 1 large tomatoes, chopped
  • 1 small red bell pepper, cored and chopped
  • 12 cup thinly- sliced red onion
  • 1 (2 1/4 ounce) cansliced black olives, drained
  • 12 cup garlic-herb vinaigrette
  • 6 pita breads, whole wheat, sliced in half
  • 6 cups bibb lettuce

Directions

  1. 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.
  2. Servings: 6.
  3. Nutritional Information Per Serving: Calories 350; Total fat 15g; Saturated fat 2.5g; Cholesterol 100mg; Sodium 710mg; Carbohydrate 32g; Fiber 6g; Protein 25g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 20%DV; Iron 20%DV; Folate 21%DV; Potassium 17%DV
  4. Per serving, this dish provides from MyPyramid: About 1 cup Vegetable Group; 2 ounces Grains Group; 2 1/2 ounces Meat and Beans Group
  5. *Daily Value.

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