Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette

recipe
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.

Yield:

4 servings (serving size: 2 pita halves)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Note:

Cynthia Nicholson,

Cooking Light

May 2006
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