Ingredients

• 3 tablespoons pine nuts
• 1/2 pound deli roast beef, cut into thin strips
• 2 cups shredded romaine lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2cup thinly sliced red onion
• 1/3 cup crumbled feta
• 4 whole-wheat pita pockets
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons skim milk
• 1 tablespoon cider vinegar

Instructions

1. Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.