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Heart-smart Greek Salad Pitas
Wolfgang Hanau
Ingredients
1/2 cup garbanzo beans, drained and rinsed
8 ounces cooked boneless, skinless turkey meat, diced
1 medium tomato, diced
1/2 cup feta cheese, crumbled
1/2 cup cooked (canned) beets, diced
3 tablespoons plain fat-free yogurt
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/8 teaspoon salt
1/4 teaspoon garlic, finely minced
4 (6-inch diameter) pita bread rounds, halved crosswise
8 lettuce leaves
Directions
Combine garbanzo beans, turkey meat, tomato, feta cheese, cucumber and beets in a medium bowl. In a small bowl whisk together the yogurt, balsamic vinegar, olive oil, salt and garlic. Pour the dressing mixture over meat and vegetable mixture and toss to combine.
Line the pita halves with lettuce leaves. Spoon the salad mixture into the pita halves. Serves four.
Suggestions
Serve or wrap for take-out school lunch.