ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette

Yield 4 servings (serving size: 2 pita halves)
The term "mimosa" is most often associated with the drink made from orange juice and Champagne. But a garnish using a hard-cooked egg yolk, such as in the dressing for this sandwich, is also referred to as mimosa.

Ingredients

  • 2 tablespoons finely chopped pepperoncini peppers
  • 2 tablespoons goat cheese, softened
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 hard-cooked large egg, grated
  • 1 garlic clove, minced
  • 2 cups chopped arugula
  • 1 cup chopped romaine lettuce
  • 8 (1/4-inch-thick) slices tomato
  • 4 (6-inch) whole wheat pitas, cut in half
  • 1 cup (1/4-inch-thick) slices peeled cucumber

Nutrition Information

  • calories 251
  • caloriesfromfat 22 %
  • fat 6.1 g
  • satfat 1.7 g
  • monofat 2.3 g
  • polyfat 1.2 g
  • protein 10.1 g
  • carbohydrate 42.8 g
  • fiber 6.4 g
  • cholesterol 56 mg
  • iron 3.1 mg
  • sodium 736 mg
  • calcium 61 mg

How to Make It

  1. Combine the first 9 ingredients in a large bowl; add chopped arugula and romaine lettuce, tossing gently to coat.

  2. Place 1 tomato slice in each pita half; divide cucumber slices evenly among pita halves. Place about 1/4 cup arugula mixture in each pita half.