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Minted Lobster Salad In Pitas

Nutrition per serving    (USDA % daily values)
CAL
178
FAT
12%
CHOL
55%
SOD
37%

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Ingredients for 4 servings

four 6-inch pita pockets

2 tablespoons low-fat mayonnaise

1 tablespoon fresh lemon juice

3/4 teaspoon freshly grated orange zest

1/2 teaspoon anise seeds, crushed with a mortar and pestle or bottom of a heavy skillet

1/8 teaspoon cayenne

1 medium fennel bulb (sometimes called anise; about 1 pound), stalks trimmed flush with bulb and bulb cut into very thin slices

3/4 pound cooked lobster meat, chopped

2 cups shredded romaine

1/4 cup packed fresh mint leaves, washed well, spun dry, and chopped coarse

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