1/2 cup mayonnaise
2 tablespoons Italian vinaigrette salad dressing
1/2 pound sliced deli meat (combination of salami, pepperoni,
ham and/or turkey), coarsely chopped (1 1/2 cups)
1/2 cup halved grape tomatoes
1/2 cup chopped artichoke hearts or olives
1/2 cup chopped red onion
1/2 cup chopped pepperoncini peppers, drained
2 tablespoons chopped fresh parsley
4 (5-inch) whole wheat pita pockets, each cut in half
Combine mayonnaise and Italian dressing in small bowl; set aside.
Combine all remaining ingredients except lettuce and pita pockets in medium bowl. Stir in mayonnaise mixture. Cover; refrigerate to blend flavors (at least 1 hour or overnight).
Just before serving, place 1 lettuce leaf into each pita pocket half. Fill each with about 1/2 cup meat mixture.
- This filling makes a great salad. For large crowds double recipe and place in large salad bowl. Serve with garlic bread.
- Pepperoncini peppers are chile peppers about 2 to 3 inches long. They are mildly sweet and range from medium to medium-hot. Look for them in the pickle section of the supermarket.