12-30-2006, 04:49 AM
1 8 oz cooked yellowtail fillet
1 medium carrot, chopped
1 stalk celery, chopped
1/2 cup reduced-fat Monterey Jack cheese cubes (1/4 inch each)
1/4 cup frozen green peas, thawed and drained
1/4 teaspoon dried parsley flakes
1/3 cup prepared reduced-fat Italian salad dressing
2 pita bread rounds (2 ounces each)
4 lettuce leaves
4 tomato slices
. Place yellowtail in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.
2. Pour dressing over yellowtail mixture; toss lightly to coat.
3. Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide yellowtail salad evenly among pita pockets.
Get in the healthy habit of purchasing reduced-fat and fat-free salad dressings and condiments. Most supermarkets offer a wide variety of great flavors to choose from, and you'll be cutting a significant amount of fat and calories from your diet.
1 medium carrot, chopped
1 stalk celery, chopped
1/2 cup reduced-fat Monterey Jack cheese cubes (1/4 inch each)
1/4 cup frozen green peas, thawed and drained
1/4 teaspoon dried parsley flakes
1/3 cup prepared reduced-fat Italian salad dressing
2 pita bread rounds (2 ounces each)
4 lettuce leaves
4 tomato slices
. Place yellowtail in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.
2. Pour dressing over yellowtail mixture; toss lightly to coat.
3. Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide yellowtail salad evenly among pita pockets.
Get in the healthy habit of purchasing reduced-fat and fat-free salad dressings and condiments. Most supermarkets offer a wide variety of great flavors to choose from, and you'll be cutting a significant amount of fat and calories from your diet.