PANTRY SHELF SOCKEYE SALMON SALAD IN PITA POCKETS

These are delicious for lunch or picnics or with mini pita shells for hors d’oeuvres.

2  cans (213 g/7.5 oz) Pantry Shelf Red Sockeye Salmon , drained

4  tbsps. light mayonnaise

2  tbsps. Pantry Shelf lemon juice

2  tsps. minced peeled ginger root

1  cup   grated carrot

1  cup   diced cucumber

1  stalk green onion, finely chopped

2  cups alfalfa sprouts

8  leaves leaf lettuce

4  7” pitas, halved

    dash hot pepper sauce

    salt to taste

In a bowl, whisk mayonnaise, lemon juice, ginger root and hot pepper sauce.

Add salmon, carrot, cucumber, green onion, alfalfa sprouts and mix gently.

Line pita halves with lettuce and spoon in salmon mixture. 

        Makes 4 servings