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Egg Salad Pitas
Ingredients:
5 hard-cooked eggs, peeled
1/2 cup (125 mL) cottage cheese 1% m.f.
1/4 cup (50 mL) each chopped red pepper and celery
2 Tbsp (30 mL) finely chopped green onions
1 Tbsp (15 mL) each light mayonnaise and sweet relish
Salt and pepper, to taste
2 whole pita breads
Curly lettuce
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Instructions:
In large bowl, using a pastry blender or a fork, coarsely chop or mash eggs. Stir in cottage cheese, red pepper, celery, green onions, mayonnaise and relish; mix well. Season with salt and pepper, to taste. Cut each pita bread in half and line each pocket with lettuce leaf. Fill with egg salad mixture, about ½ cup (125 mL) in each pocket.
Makes 4 servings.
Tip: Keep a supply of hard-cooked eggs in your refrigerator for a meal on the run. Use them within one week.
Suggestion for Complete Meal: Serve with wedge of cantaloupe and vanilla pudding.
Preparation: 10 minutes
Nutrients per serving:
Calories: 217
Carbohydrate: 20.1 g
Protein: 14.9 g
Fat: 8.3 g
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