Recipe - White Beans And Arugula In Pita Pockets

5 ounce Roasted red peppers; drained
1 tablespoon Red wine vinegar
1 tablespoon Extra virgin olive oil
Salt and black pepper
30 ounce Cooked white beans; such as
cannellini beans, drained
and rinsed
One half small Red onion; chopped
4 cup Arugula leaves; OR baby
spinach leaves, washed and
thoroughly dried
4 lg Wholewheat pita pockets
slit open at one end

White 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 One fourth 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 EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 26,
1999, converted by MM_Buster v2.0l.