Caprese Salad Pita Pockets
Ingredients
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1 cup cherry or grape tomatoes, quartered
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4 ounce fresh mozzarella cheese, cubed
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1 cup coarsely chopped cucumber
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¾ cup mixed spring salad greens
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¼ cup fresh basil leaves
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2 tablespoon chopped green onion (1)
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1 tablespoon red wine vinegar or cider vinegar
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1 tablespoon olive oil
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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4 large whole wheat pita bread rounds, halved crosswise
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Large soft lettuce leaves (such as butterhead, Boston, or bibb)
Directions
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In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, green onion, vinegar, oil, salt, and pepper.
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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 (per serving)
| 348 | Calories |
| 10g | Fat |
| 47g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 348 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 5g | 25% |
| Cholesterol 20mg | 7% |
| Sodium 586mg | 25% |
| Total Carbohydrate 47g | 17% |
| Total Sugars 6g | |
| Protein 16g | 32% |
| Vitamin C 16.5mg | 18% |
| Calcium 434.2mg | 33% |
| Iron 4mg | 22% |
| Potassium 704mg | 15% |
| Folate, total 181.4mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.