Ingredients
2 medium ripe pears, diced1/2 cup thinly sliced celery1/2 cup halved seedless red grapes2 tablespoons finely chopped walnuts2 tablespoons lemon yogurt2 tablespoons mayonnaise1/8 teaspoon poppy seeds20 miniature pita pocket halvesLettuce leaves
Preparation
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.
Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.
