Ingredients:

For the dressing:

• 2 (8 ounce) containers fat-free PLAIN YOGURT
• 2 teaspoons minced garlic
• 1 tablespoon minced parsley
• 1 tablespoon minced chive
• 1 teaspoon dried oregano
  

For the sandwich:

• ½ pound flat iron steak, trimmed
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 4 (4 inch) whole wheat pita bread rounds, cut in half-moons
• 2 1/2 cups mixed salad greens
• 6 ounces crumbled BLUE CHEESE
• ½ small red onion, sliced and separated into rings
• 1 (14.5 ounce) can RED GOLD® PETITE DICED TOMATOES with GARLIC & OLIVE OIL, well drained

Directions:
Spoon yogurt into a medium bowl and stir in garlic, parsley, chive and oregano
until well blended; set aside.

Rub both sides of steak with salt and pepper. Heat a medium, non-stick skillet
over medium-high heat. Cook steak about 6 minutes on each side (for medium)
or until desired doneness. Allow steak to rest 5 minutes before cutting into thin
slices.

Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt dressing,
mixed salad greens, Blue cheese, onion, steak and RED GOLD® PETITE DICED
TOMATOES with GARLIC & OLIVE OIL. Spoon additional yogurt dressing
over top.

• Calories: 300
• Fat: 12g
• Trans Fat: 0g
• Cholesterol: 140mg
• Sodium: 910mg
• Carbohydrate: 28g
• Fiber: 4g
• Protein: 21g
• Vitamin A: 20%
• Vitamin C: 15%
• Calcium: 30%
• Iron: 15%