Homemade Pita Recipes: Pocket Salad Nicoise

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

<em>Serves 1</em>
<p>Here’s one way to take a salad to work. If you don’t have tuna, try chicken.</p>
<p>• 1 pita<br />
• 3/4 cup fresh salad greens, torn<br />
• 2 sprigs each fresh basil and parsley, minced<br />
• 3 ounces albacore tuna<br />
• 1 teaspoon capers<br />
• 1 hard-boiled egg, coarsely chopped<br />
• 1 tablespoon crumbled blue cheese<br />
• 1 tablespoon Italian salad dressing</p>
<p>1. Line the pita pocket with the greens, basil, and parsley.</p>
<p>2. In a small bowl, mix together the tuna, capers, egg, and cheese. Fill the pocket with the tuna mixture.</p>
<p>3. Drizzle on the salad dressing just before eating.</p>
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<em>Culinary herbalist Debbie Whittaker writes and lectures on gourmet herbal cuisine from her home in Denver, Colorado.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/making-pita-bread-packed-with-goodness.aspx”>
<strong>Homemade Pita Recipes</strong>

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