Ingredients

• 2 medium ripe pears, diced
• 1/2 cup thinly sliced celery
• 1/2 cup halved seedless red grapes
• 2 tablespoons finely chopped walnuts
• 2 tablespoons lemon yogurt
• 2 tablespoons mayonnaise
• 1/8 teaspoon poppy seeds
• 20 miniature pita pocket halves
• Lettuce leaves

Nutrition Per Serving

Cooking Instructions

1. In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight.
2. Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.