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Description
Leftover pork roast can used for these pocket bread sandwiches for next day lunch or a midnight snack.
Ingredients
US|METRIC
6 SERVINGS
- 1 lb. cooked pork loin (cut into thin strips)
- 2 cups lettuce leaves
- 1 cup alfalfa sprouts
- 1 medium tomato (seeded and finely chopped)
- 2 oz. cheddar cheese (grated)
- 3 inches pita bread rounds (six-inch)
- 1 Tbsp. vegetable oil
- 2 Tbsp. red wine vinegar
- 1 clove garlic (minced)
- 1 tsp. dry mustard
- 1/4 tsp. salt
- 1 tsp. Herbes de Provence (dried)
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Directions
- Combine pork, lettuce, alfalfa sprouts, tomato and cheese in a large bowl; toss gently. If desired, sandwich filling can be tossed with dressing (instructions follow), covered and refrigerated for several hours.
- Cut pocket bread rounds in half; spoon mixture into pocket bread.
- Combine remaining ingredients (oil, red wine vinegar, garlic, dry mustard, salt and Herbes de Provence) in a jar with a tight-fitting lid. Shake well. Pour dressing over mixture in pocket bread.
- Fill pocket bread halves just before serving.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol10mg3% |
| Sodium170mg7% |
| Potassium95mg3% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium8% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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