Ingredients
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2 tablespoons plain nonfat yogurt
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2 teaspoons chopped fresh dill
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2 teaspoons lemon juice
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½ teaspoon prepared horseradish
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3 ounces flaked drained canned sockeye salmon
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½ 6-inch whole-wheat pita bread
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½ cup watercress
Directions
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Combine yogurt, dill, lemon juice and horseradish in a small bowl; stir in salmon. Stuff the pita half with the salmon salad and watercress.
