Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 22%
  • Fat: 6.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 10.1g
  • Carbohydrate: 42.8g
  • Fiber: 6.4g
  • Cholesterol: 56mg
  • Iron: 3.1mg
  • Sodium: 736mg
  • Calcium: 61mg


  • 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


  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.
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