Recipe Details

Greek Pepperoncini Pitas

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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.

Name: Amount:
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.
Nutritional Information (per serving)
Calories 300
Calories from Fat 110
Total Fat 12g
Saturated Fat 2g
Cholesterol 15mg
Sodium 705mg
Potassium n/a
Carbohydrates 40g
Dietary Fiber 6g
Sugars 3g
Protein 12g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Vegetable 1 Lean Meat 1 1/2 Fat
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