Mediterranean Vegetable Pita Sandwich With Avocado Spread

Sandwiches, Vegetarian, <401 cal,

Per Serving Mediterranean Vegetable Pita Sandwich With Avocado Spread
Makes: 4
Serving Size: 1/2 large pita pocket
Calories	275
Fat	16	g
Saturated Fat	2.2	g
Trans Fat	0	g
Carbohydrate	32	g
Fiber	7	g
Sugars	9	g
Cholesterol	0	mg
Sodium	525 mg (without added salt)
Protein	6	g
Choices: Starch 1, Vegetable 2, Fat 2.5

Ingredients

Avocado Spread
1	large	avocado (about 7 oz.)
1	small	plum tomato, diced
2	Tbsp.	finely minced red onion
2	tsp.	fresh lemon juice
2		roasted red peppers, homemade or jarred, drained
2		roasted yellow peppers, homemade or jarred, drained
1/2	cup	sliced rehydrated sun-dried tomatoes (not packed in oil)
2	Tbsp.	coarsely chopped pitted black olives
Dressing
2	Tbsp.	balsamic vinegar
2	tsp.	Dijon mustard

1		garlic clove, finely minced
1/4	tsp.	sugar
2 1/2	Tbsp.	olive oil
		Kosher salt and fresh-ground black pepper to taste
2	cups	coarsely chopped fresh arugula leaves
2		large whole wheat pita breads, cut in half to form a pocket

Cut open the avocado and scoop out the flesh, discarding the pit and skin.
In a small bowl, mash the avocado with a fork or potato masher until fairly smooth. Mix in the plum tomatoes and red onion. Add the lemon juice and set aside.
Combine the roasted red and yellow peppers, sun-dried tomatoes, and olives in a bowl. Set aside.
For the dressing, whisk together the vinegar, mustard, garlic, and sugar. In a thin stream, slowly add the olive oil, whisking constantly. Season with salt and pepper to taste.
Assemble the sandwich: Spread the avocado mixture on the insides of the pita bread. Place the arugula leaves in the bottom of each pita pocket. Combine the dressing with the roasted pepper mixture, and fill the pita pocket with it. The sandwich is ready to serve.