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Suggest a better descriptionWhite 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 1/4 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@earthlink.net 4/99. Recipe by: Jack Bishop, Natural Health, May 1999 Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 servings | ||
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Calories: 31 | ||
Calories from Fat: 30 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.4mg | 1 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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