avec crème à la lime
Ingrédients : Dinde hachée • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Tomates Roma • Sauce marinara (eau, pâte de tomates, sucre, sel, amidon de maïs modifié, ail séché, vinaigre, onion séché, huile de soja, poivron rouge séché, épices, herbes, arôme naturel, gomme de xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium) • Mozzarella (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) (lait) • Limes • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Oignon vert.
Allergens
Utensils
Tags
Dinde hachée
250 g
Sauce marinara
0.5 cup
Oignons verts
2 unit(s)
Assaisonnement mexicain
16 g
Pain plat
2 unit(s)
Tomato
2 unit(s)
Mozzarella, râpée
0.75 cup
Crème sure
1 unit(s)
Lime
1 unit(s)
Mélange printanier
56 g
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
2 tbsp
Sucre
0.5 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Thinly slice green onions.
- Cut tomatoes into 1/2-inch pieces.
- Zest, then juice half the lime (whole lime for 4 servings). Cut remaining lime into wedges.
- On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
- Broil flatbreads in the middle of the oven for 1-2 min per side, until softened. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey, Mexican Seasoning and half the green onions. Cook for 5-6 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Remove the pan from heat.
- Evenly spread marinara sauce across flatbreads.
- Top with turkey mixture, then sprinkle with cheese.
- Broil in the middle of the oven for 3-4 min, until cheese melts. (NOTE: For 4 servings, broil one sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, to a small bowl, add sour cream, lime zest and 1 tbsp (2 tbsp) water. Season with salt and pepper, then stir to combine.
- In a large bowl, whisk together lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar.
- To the large bowl with dressing, add spring mix and tomatoes. Toss to combine.
- Cut pizzas into wedges, then divide between plates.
- Dollop lime crema over top and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if you like.
- Serve salad on the side.
810
kcal
Calories
36
g
Fat
11
g
Saturated Fat
71
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
48
g
Protein
135
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
500
mg
Calcium
6.5
mg
Iron
avec crème à la lime
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