Cucumber and Arugula-Stuffed Pitas with Mimosa Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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