Flatbread Salad Pizza
- Level: Easy
- Yield: 2 to 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 260
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 14 milligrams
- Sodium
- 730 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 9 grams
- Sugar
- 2 grams
- Total: 5 min
- Prep: 5 min
Ingredients
1 tablespoon sherry vinegar
3 medium roasted garlic cloves
1 teaspoon honey
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
10 ounces mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces
4 ounces storebought flatbread crackers (or lavash)
2 ounces aged pecorino, shaved into paper thin pieces
Directions
- Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
- Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter cheese on top, and serve.
- Calories: 260; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 9 grams; Total Carbohydrates: 19 grams; Sugar: 2 grams; Fiber: 2.5 grams; Cholesterol: 14 milligrams; Sodium: 730 milligrams