Crab Salad-Stuffed Pitas



1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon lime juice
Freshly ground pepper to taste
1 teaspoon minced fresh ginger
7 ounces cooked crab meat, drained
1/2 cup finely chopped celery heart with leaves
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeņo pepper, or to taste
2 6-inch pita breads, warmed and cut in half crosswise
2 large lettuce leaves, torn in half

1. Whisk vinegar, oil, lime juice and pepper in a medium bowl. Add ginger, crab, celery, onion, cilantro and jalapeno; toss well. Line pita halves with lettuce and fill with crab salad. If you want to skip the pita, serve on a bed of Boston lettuce or mixed greens.

Yield: 2 servings

NUTRITION INFORMATION: Per serving: 339 calories; 10 g fat (1 g sat, 6 g mono); 70 mg cholesterol; 38 g carbohydrate; 28 g protein; 6 g fiber; 728 mg sodium; 250 mg potassium.