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Cucumber And Arugula-Stuffed Pitas With Mimosa Vinaigrette

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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

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