White beans and arugula in pita pockets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Roasted red peppers; drained |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Extra virgin olive oil |
| Salt and black pepper | ||
| 30 | ounces | Cooked white beans; such as cannellini beans, drained and rinsed |
| ½ | small | Red onion; chopped |
| 4 | cups | Arugula leaves; OR baby spinach leaves, washed and thoroughly dried |
| 4 | larges | Whole-wheat pita pockets slit open at one end |
Directions
White Beans and Arugula in Pita Pockets with Roasted Red Pepper Dressing 1) Puree roasted pepper with vinegar and oil until smooth. Add salt and pepper to taste.
2) Combine beans and onion in medium bowl. Toss with ¼ cup dressing.
3) Place arugula in another bowl and toss with remaining dressing. Place some arugula in each pita pocket. Add beans and onions and then the remaining arugula. Serve immediately.
EACH pocket sandwich has 517 cals, 10% fat (6 g), 19g fiber.
Recipe adapted from "Sandwishes and Wraps," by Jack Bishop, food editor of Natural Health magazine and author of several vegetarian cookbooks. MC by kitpath@... 4/99.
Recipe by: Jack Bishop, Natural Health, May 1999 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 26, 1999, converted by MM_Buster v2.0l.
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