Instead of serving these as an appetizer, you could serve a whole pita pizza for a light lunch. If you can’t find fresh dill, stir 1 teaspoon of dried dillweed into the yogurt.
4 whole-wheat pita breads (7 inches)
¼ cup tomato paste
2 cups cherry tomatoes, halved
1 large red onion, halved and thinly sliced
3 cloves garlic, minced
1 tablespoon vegetable oil, such as olive or canola oil
½ teaspoon salt
¾ cup flaked, canned pink salmon
½ cup plain fat-free yogurt
¼ cup minced fresh dill
1. Preheat the oven to 450°F. Brush one side of each pita with tomato paste and place the pitas on a large baking sheet.
2. In a medium bowl, toss together the cherry tomatoes, onion, garlic, oil, and salt. Scatter the tomato-onion mixture over the pitas. Bake 8 to 10 minutes, or until the pitas are crisp.
3. Scatter the salmon, yogurt, and dill on top of the tomato mixture and bake until the salmon is heated through, about 3 minutes. Cut each pita into 4 wedges. Makes 16 wedges
Tuna & Basil Pita Pizzas Use water-packed albacore tuna instead of salmon and minced fresh basil instead of dill.
|good source of: selenium|
Tip: Cutting Dill
One of the best ways to “mince” the feathery fronds of fresh dill is with a pair of scissors. Just hold the dill sprigs over a bowl and use the scissors to snip the herb into tiny pieces.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.