Cucumber And Arugula-Stuffed Pitas With Mimosa Vinaigrette

More from this source
Cooking Light


Add a comment


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

You might also like

Brioche French Toast, Stuffed With Marscapone A...
Sunday Suppers
Mushroom-Stuffed Pita
Greek Chicken Stuffed Pitas
What's Gaby Cooking
Crunchy Chicken Salad Stuffed Pita
Self Magazine
Olive Tapenade And Hummus Stuffed Pita
Naturally Ella
Cobb Salad Stuffed Pita Pockets
Dine & Dish
Stuffed Pita Pockets For Picnics
Tea and Cookies
Genoese Stuffed Veal Breast
Grilled Beet And Hummus Stuffed Pita
Naturally Ella
Who Ya Callin' Chicken? Stuffed Sammie Pockets
Every Day with Rachael Ray