“I hear from folks on a regular basis that they like salads, however additionally they love their carbs,” says Jennifer Struik, MS, RD, a private chef in Grand Rapids, Michigan. Don’t be afraid to mix the 2 by loading greens onto or into absolutely anything carb-centered, whether or not it’s a sandwich, wrap, pizza, pasta or rice dish.
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This recipe is an ideal instance; it combines heat and crispy bread, extra-creamy ricotta, shiny and recent greens — precisely the number of textures that the palate naturally craves.
Grilled Salad Flatbreads
- 2 cups Revolution Farms Nice Lakes Gourmand Combine, or your favourite salad combine
- 2 Tbsp lemon juice, divided, plus zest from lemon
- 1 Tbsp further virgin olive oil
- 1 cup ricotta cheese
- ¼ cup heavy whipping cream
- ¼ tsp sea salt, extra to style
- ¼ tsp black pepper, extra to style
- 2 flatbreads (naan or Greek pita)
- 10 to 12 cherry tomatoes
Preheat grill to 400 levels or medium-high warmth. Whereas grill is preheating, wash and dry salad combine and toss with 1 Tbsp lemon juice, olive oil and salt and pepper to style. Put aside. Mix ricotta and whipping cream. Whisk vigorously till gentle and ethereal, about 1 to 2 minutes. Add 1 Tbsp lemon juice, sea salt and black pepper. Put aside.
Place tomatoes in a grill-safe pan and place on grill till blistered, about 5 to 7 minutes. Take away and put aside. Grill flatbreads till grill marks develop, about 1 minute on all sides. Take away from warmth.
Unfold heat flatbread with a thick layer of ricotta combination. Place dressed greens on prime and sprinkle on tomatoes.
