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Arugula Flat Bread Salad
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7" Pizza dough
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Arugula Pesto **
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2 tbsp. |
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Sliced tomato
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3 |
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Sliced cucumber
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3 |
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Fresh Mozzarella, sliced
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2 oz |
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Arugula
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2 cups |
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Blended oil
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1 tsp |
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Balsamic reduction
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1 tbsp |
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Parmesan cheese, grated
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1 oz |
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Stretch and grill dough for 2 minutes on each side. Spread pesto on bread, fan out mozzarella, cucumber and tomato. Dress arugula with oil and balsamic reduction and place in center of bread. Garnish with parmesan.
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Arugula Pesto
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Arugula leaves (about 6 ounces)
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4 cups |
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Toasted pine nuts
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1/4 cup |
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Freshly grated Parmesan cheese
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1/4 cup |
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Olive oil
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1/4 cup |
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Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)
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Nutritional Information
Serving Size: 1
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Calcium
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Calories
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Carbohydrates
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Cholesterol
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Fat
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449 mg
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480 kcal
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49.1 gm
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29 mg
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21.6 gm
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% Cal / Fat
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Fiber
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Protein
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Sodium
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40.6 %
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3.8 gm
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21.9 gm
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1005 mg
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