Detalles de la receta

Greek Pepperoncini Pitas

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Número de Porciones: 4

Tamaño de la porción: 1 whole pita

Pepperoncini peppers are traditionally used in antipasto, but adding them to sandwiches and salads provides a new dimension of flavor.

Nombre: Cantidad:
Vinaigrette
Tbps canola oil 2
cider vinegar 2 Tbsp
dry white wine 2 Tbsp
dried oregano leaves 1 tsp
Filling
(3 oz) loosely packed chopped romaine 3 cups
quartered grape tomatoes 0.50 cup
finely chopped green bell pepper 0.50 cup
pepperoncini peppers, chopped (1 1/2oz) 6
(1 oz) turkey pepperoni, halved 16 slices
whole-grain pita rounds, cut in half crosswise, warmed 4
(2 oz) crumbled reduced-fat feta 0.50 cup
1:

Combine the vinaigrette ingredients in a small bowl and whisk until well blended.

 2:

Combine romaine, tomatoes, bell pepper, pepperoncini peppers, and pepperoni in a medium bowl. Pour vinaigrette over all and toss gently, yet thoroughly, to coat well. Place equal amounts of romaine mixture in each of the warmed pita halves; sprinkle evenly with feta.
Información nutricional (por porción)
Calorías 300
Calorías de grasa 110
Grasa total 12g
Grasa saturada 2g
Colesterol 15mg
Sodio 705mg
Potasio n/a
Carbohidratos 40g
Fibra dietética 6g
Azúcares 3g
Proteína 12g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Starch 1 Vegetable 1 Lean Meat 1 1/2 Fat
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