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Salmonl Topped Pita Wedges Recipe
|Canned skinless boneless salmon||1 1⁄2 Ounce, drained, flaked (1 Can)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped green onion||2 Tablespoon|
|Plain low fat yogurt||2 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Snipped fresh dill/1/2 teaspoon dried dill weed||1 1⁄2 Teaspoon|
|Nonstick cooking spray||1|
|Pita bread rounds||2 (6 Inch)|
Serving size: Complete recipe
Calories 391 Calories from Fat 52
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 0.71 g3.6%
Trans Fat 0 g
Cholesterol 16.8 mg
Sodium 864.4 mg36%
Total Carbohydrates 57 g19%
Dietary Fiber 4.2 g16.8%
Sugars 3.6 g
Protein 20 g39.6%
Vitamin A 97.8% Vitamin C 47.4%
Calcium 19.3% Iron 15.3%
*Based on a 2000 Calorie diet
Spray a 1-cup mold or bowl, or a 10-ounce custard cup with nonstick coating.
Press salmon mixture into the mold, bowl, or custard cup.
Cover and chill for 2 to 24 hours.
For pita wedges, split each pita bread round horizontally so you have four rounds.
Cut each round into 8 wedges.
Arrange wedges on a baking sheet.
Bake in a 450° oven for 2 to 3 minutes or till dry and crisp.
Line a serving plate with lettuce leaves.
Invert the mold, bowl, or custard cup onto the lettuce-lined plate.
Lift and remove mold, bowl, or custard cup.