INGREDIENTS

  • 2 teaspoons  pesto sauce
  • 1whole-grain pita
  • 1 1/2cups  arugula
  • 1/4cup  tomatoes
  • 1tablespoon  pine nuts
  • 1/4cup  white beans
  • 1teaspoon  olive oil
  • 1tablespoon  lemon juice

 DIRECTIONS

  1. Spread 2 teaspoons pesto on a whole-grain pita; broil until golden. Toss 1 1/2 cups arugula, 1/4 cup chopped tomato, 1 tablespoon pine nuts, 1/4 cup canned white beans (rinsed and drained) and 1 teaspoon olive oil with fresh lemon juice, salt and pepper to taste. Serve on pita.