A cool and crunchy crabmeat mixture is tucked into pita bread halves in this healthy sandwich.
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8 ounces imitation crabmeat, drained, flaked
2 cups fresh pea pods or snow peas, cut into 1-inch pieces
1/2 cup water chestnuts, chopped
2 tablespoons chopped red bell pepper
2 tablespoons sliced green onions
1/4 cup fat free mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice
1 teaspoon curry powder
4 whole wheat pita pockets, cut in half
8 lettuce leaves
4 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese cut in half
Combine all crab mixture ingredients in large bowl.
Combine all dressing ingredients in small bowl; toss with crab mixture.
Line pita pockets with lettuce leaf. Place 1 piece cheese in each pita pocket. Fill with 1/2 cup salad mixture.
Serve as a plated salad. Place lettuce leaf onto plate; top with salad mixture.
Serve with slices of melon.
Serve as filling for tomatoes.
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