Name: Italian-Style Pita Pockets with Sausage, Marinated Veggies & Arugula
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 1 ½ (142 g) pkgs baby arugula; 90 ml Italian salad dressing; ⅓ cup Kalamata olives, pitted; 6 pork sausages; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ cups shredded cheese, Italian blend; 6 whole grain pitas; extra virgin olive oil

Italian-Style Pita Pockets with Sausage, Marinated Veggies & ArugulaItalian-Style Pita Pockets with Sausage, Marinated Veggies & Arugula — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

1 ½ (142 g) pkgs baby arugula

90 ml Italian salad dressing

⅓ cup Kalamata olives, pitted

6 pork sausages

1 ½ (340 g) jars roasted red bell peppers

1 ½ cups shredded cheese, Italian blend

6 whole grain pitas

extra virgin olive oil

Instructions

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausages and cook, turning occasionally, until cooked through, 12-15 minutes.

Meanwhile, wash and dry arugula (skip this step if it came pre-washed). Place in a large bowl.

Drain and roughly chop roasted peppers and artichoke hearts. Add to the bowl with the arugula.

Thinly slice olives. Add to the bowl along with cheese and dressing, then toss to combine the salad. Set aside.

When the sausages are done, transfer to the cutting board and slice crosswise into thin rounds.

Cut pitas in half and carefully open the pockets. Stuff each pocket with salad and sausage slices.

To serve, divide pita pockets between plates. Enjoy!

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