Salmon Pockets À La Niçoise

• 2 cans (7 1/2 ounces each) sockeye salmon, drained and flaked
• 1 can (8 ounces) unsalted cut green beans, drained
• 2 hard-cooked eggs, shelled and chopped
• 1 large tomato, chopped
• 1 small red bell pepper, cored and chopped
• 1/2 cup thinly- sliced red onion
• 1 can (2 1/4 ounces) sliced black olives, drained
• 1/2 cup garlic-herb vinaigrette
• 6 whole-wheat pitas, sliced in half
• 6 cups Bibb lettuce

1. In a medium bowl, combine salmon, green beans, eggs, tomato, red bell pepper, red onion and olives. Add vinaigrette; toss gently. Line pita halves with lettuce leaves. Spoon about 2/3 cup salmon mixture into each pita half. Serve immediately.
2. Nutritional Information Per Serving: Calories 350; Total fat 15g; Saturated fat 2.5g; Cholesterol 100mg; Sodium 710mg; Carbohydrate 32g; Fiber 6g; Protein 25g; Vitamin A 60%DV*; Vitamin C 60%DV; Calcium 20%DV; Iron 20%DV; Folate 21%DV; Potassium 17%DV Per serving, this dish provides from MyPyramid: About 1 cup Vegetable Group; 2 ounces Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value

sockeye salmon, green beans, eggs, tomato, red bell pepper, red onion, black olives, garlic, pitas, bibb lettuce

Taken from www.epicurious.com/recipes/member/views/salmon-pockets-a-la-nicoise-50095667 (may not work)