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Greek Pepperoncini Pitas
Number of Servings: 4
Serving Size: 1 whole pita
Pepperoncini peppers are traditionally used in antipasto, but adding them to sandwiches and salads provides a new dimension of flavor.
|Tbps canola oil||2|
|cider vinegar||2 Tbsp|
|dry white wine||2 Tbsp|
|dried oregano leaves||1 tsp|
|(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|
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.
|Calories from Fat 110|
|Total Fat 12g|
|Saturated Fat 2g|
|Dietary Fiber 6g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 Starch 1 Vegetable 1 Lean Meat 1 1/2 Fat|
The Heart-Smart Diabetes Kitchen
American Diabetes Association
Bring the taste of fresh, natural ingredients and wholesome meals to your table. Featuring 151 recipes made with canola oil - one of the healthiest cooking oils available - this cookbook will allow you to serve dishes that are low in saturated fat and cholesterol but high in flavor in no time. It's just what the doctor, and your inner chef, ordered.
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