Arugula Flat Bread Salad

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Ingredients Amount

7" Pizza dough

 

Arugula Pesto **

2 tbsp.

Sliced tomato

3

Sliced cucumber

 3

Fresh Mozzarella, sliced

2 oz

Arugula

2 cups

Blended oil

1 tsp

Balsamic reduction

1 tbsp

Parmesan cheese, grated

1 oz

 

 

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.

 

Arugula Pesto

Ingredients Amount

Arugula leaves (about 6 ounces)

4 cups

Toasted pine nuts

1/4 cup

Freshly grated Parmesan cheese

1/4 cup

Olive oil

1/4 cup

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.)

 


Nutritional Information
Serving Size: 1

Calcium

Calories

Carbohydrates

Cholesterol

Fat

 449 mg

 480 kcal

 49.1 gm

 29 mg

 21.6 gm

% Cal / Fat

Fiber

Protein

Sodium

 

 40.6 %

 3.8 gm

 21.9 gm

 1005 mg