1. Preheat the oven to 400 F. Spray the pita w/cooking spray and sprinkle w/1/4 t. of seasoned salt. Place on a cookie sheet in a hot oven until browned and crisp, 8 minutes.
2. Gently fold together the crabmeat, the remaining seasoned salt, onions, pimiento, and dressing.
3. Divide the salad greens equally among plates. Evenly distribute carrots, tomatoes, and crabmeat moxture on top of the salad greens.
4. Serve each person salad with three pita triangles.