Caprese Salad Pita Pockets

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11 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Caprese Salad Pita Pockets
Ingredients
1
cup cherry or grape tomatoes, quartered
4
ounces fresh mozzarella cheese, cubed
1
cup coarsely chopped cucumber
3/4
cup mixed spring salad greens
1/4
cup fresh basil leaves
2
tablespoons chopped green onion (1)
1
tablespoon red wine vinegar or cider vinegar
1
tablespoon olive oil
1/4
teaspoon salt
1/8
teaspoon ground black pepper
4
large whole wheat pita bread rounds, halved crosswise
 
Large soft lettuce leaves (such as butterhead, Boston, or bibb)
Directions
  1. In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, green onion, vinegar, oil, salt, and pepper.
  2. Line insides of pita halves with lettuce leaves. Spoon tomato mixture into pitas. If desired, wrap each pita in plastic wrap and chill for up to 2 hours before serving.
Nutrition Facts (Caprese Salad Pita Pockets)
    Per serving:
  • 348 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 20 mg chol.,
  • 586 mg sodium,
  • 47 g carb.,
  • 11 g fiber,
  • 6 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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