Crab Salad in a Pita

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde (1854-1900), Anglo-Irish playwright, author

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I think the combination of the flavors in this light meal is outstanding.

Prep Time: 15 minutes, plus chill time Serving Size: 4

1 pound imitation crab meat
1 avocado
4 ounces alfalfa sprouts
1/2 cup celery, thinly sliced
3 tablespoons mayonnaise

3 tablespoons sour cream
1 tablespoon horseradish sauce
2 teaspoons lemon juice
shredded iceberg lettuce
pita bread

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Combine imitation crab meat, avocado, sprouts and celery in a large bowl. In a separate mixing bowl, stir together mayonnaise, sour cream, horseradish sauce and lemon juice. Mix well; reserve a third of the dressing; cover and refrigerate. Pour remaining dressing over crab mixture; toss gently. Cover and place in refrigerator. Chill thoroughly, at least one hour. To serve, place shredded lettuce in bottom of pita pocket. Pour about 1 tablespoon of the reserved dressing over lettuce. Pile salad on top of the lettuce and serve.

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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."