Pita halves let you take a tangy, peppery, and sweet salad with you to work or a picnic. If you can’t find pea shoots, substitute mâche or torn butter lettuce.
- 1/2 cup apple cider vinegar
- 11/2 tsp. sugar
- 1 small red onion, sliced (¾ cup)
- 1 cup fresh or frozen peas
- 3 Tbs. olive oil
- 6 cups pea shoots
- 12 radishes, thinly sliced (2 cups)
- 1/4 cup sunflower seeds
- 3 pita breads, halved
- 3/4 cup low-fat cream cheese
Bring vinegar, ¼ cup water, and sugar to a boil. Remove from heat, and pour over onion slices in bowl. Let stand 15 minutes. Drain onion, and set aside. Reserve vinegar.
Meanwhile, bring medium saucepan of salted water to a boil. Add peas. When water returns to a boil, blanch 2 minutes. Drain, and rinse peas under cold water. Drain, and set aside in colander.
Whisk 3 Tbs. reserved onion-vinegar liquid with oil in large bowl. Add onions, peas, pea shoots, radishes, and sunflower seeds, and toss to coat.
Spread each pita half with 2 Tbs. cream cheese. Fill each with 1 heaping cup pea mixture.