Mediterranean Roast Beef PitaAnn Straton
Clark Frasier and Mark Gaier, of Arrows restaurant in Ogunquit, Maine, use beef but keep calories low.
Recipe information
Yield
Makes 4 servings
Ingredients
3
tablespoons pine nuts
1
/2 pound deli roast beef, cut into thin strips
2
cups shredded romaine lettuce
1
cup shredded carrots
1
cup thinly sliced cucumber
1
/2cup thinly sliced red onion
1
/3 cup crumbled feta
4
whole-wheat pita pockets
2
tablespoons fat-free mayonnaise
2
tablespoons skim milk
1
tablespoon cider vinegar
Need to make a substitution?
Preparation
Toast pine nuts: Place in a dry skillet over medium heat; stir occasionally until lightly browned, about 3 minutes. Cool. Toss nuts, beef, lettuce, carrots, cucumber, onion and feta in a bowl. Slice off 1/4 of each pita; stuff larger piece with filling. Whisk mayonnaise, milk and vinegar in another bowl. Drizzle dressing over pita filling. Serve with remaining 1/4 pita.
Nutrition Per Serving
Per serving: 361 calories
13.1 g fat
3.3 g saturated fat
37 g carbohydrates
7 g fiber
28.5 g protein
#### Nutritional analysis provided by Self
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/717891/2?mbid=HDEPI) ›