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Carroty Salmon Salad in a Pita

1 can (6 oz.) boneless, skinless pink salmon, drained and flaked
1 medium carrot, peeled and shredded (about 1/2 cup)
1/4 cup light mayonnaise
3 small (4-inch) whole-wheat pita breads, sliced at the top to form a pocket

Combine the salmon, shredded carrot, and mayonnaise in a bowl and mix well. Divide the filling and scoop into each of the pita pockets. Makes 3 sandwiches.

 



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