Lunch: Pita Panini with Arugula Salad
Ingredients
4 regular-size pitas
1 jar roasted red peppers
8 oz. shredded part-skim mozzarella
Four 1/2-in.-thick slices onion
Nonstick spray
1 bag baby arugula salad
1 large tomato
3 tbsp. reduced-fat balsamic vinaigrette (such as Newman's Own Lighten Up)
Instructions
Heat a stovetop ridged grill pan or outdoor grill.
Meanwhile make panini: For each, split 1 pita and spread the rough side of a half with 2 Tbsp pesto. Top with 1/4 of the peppers and 1/2 cup cheese. Cover with the other half of the pita, smooth side up.
Lightly coat both sides of panini and onion slices with nonstick spray. Grill 4 to 5 minutes, turning once or twice, until cheese melts and onion slices are charred and crisp-tender.
Meanwhile toss arugula, tomato and dressing in a large bowl. Stir in charred onion. Serve with panini.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
