with Fresh Salad
We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes, bocconcini and a hint of lemon, this dish is truly freshness in flatbread form!
Allergens
Utensils
Tags
Flatbread
2 unit(s)
Bocconcini Cheese
100 g
Baby Tomatoes
113 g
Basil Pesto
0.25 cup
Italian Seasoning
1 tbsp
Balsamic Glaze
2 tbsp
Arugula and Spinach Mix
113 g
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Salad Topping Mix
28 g
Green Onion
1 unit(s)
Oil
1 tbsp
Sugar
1 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Halve tomatoes.
- Thinly slice green onion.
- Zest, then juice lemon.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- Add bocconcini, garlic, lemon zest, tomatoes, half the Italian Seasoning (use all for 4 ppl), half the lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper, then toss to combine.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Spread pesto over flatbreads, then scatter bocconcini mixture over top.
- Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle with green onions.
- Sprinkle remaining salad topping mix over salad.
700
kcal
Calories
33
g
Fat
9
g
Saturated Fat
82
g
Carbohydrate
20
g
Sugar
7
g
Dietary Fiber
24
g
Protein
30
mg
Cholesterol
910
mg
Sodium
0.3
g
Trans Fat
750
mg
Potassium
1000
mg
Calcium
6.5
mg
Iron
