Homemade Pita Recipes: Pocket Salad Nicoise


| June/July 1998



06-98-044-Pita-6.jpg

Sliding the baked pitas into a paper bag keeps them soft while they cool.

Serves 1

Here’s one way to take a salad to work. If you don’t have tuna, try chicken.

• 1 pita
• 3/4 cup fresh salad greens, torn
• 2 sprigs each fresh basil and parsley, minced
• 3 ounces albacore tuna
• 1 teaspoon capers
• 1 hard-boiled egg, coarsely chopped
• 1 tablespoon crumbled blue cheese
• 1 tablespoon Italian salad dressing

1. Line the pita pocket with the greens, basil, and parsley.

2. In a small bowl, mix together the tuna, capers, egg, and cheese. Fill the pocket with the tuna mixture.

3. Drizzle on the salad dressing just before eating.





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