“I hear from people all the time that they like salads, but they also love their carbs,”says Jennifer Struik,MS, RD, a personal chef in Grand Rapids, Michigan. Don’t be afraid to combine the two by loading greens onto or into just about anything carb-centered, whether it’s a sandwich, wrap, pizza, pasta or rice dish.
This recipe is a perfect example; it combines warm and crispy bread, extra-creamy ricotta, bright and fresh greens—exactly the variety of textures that the palate naturally craves.
Grilled Salad Flatbreads
Yields: 2 flatbreads
2 cups Revolution Farms Great Lakes Gourmet Mix, or your favorite salad mix
Preheat grill to 400 degrees or medium-high heat. While grill is preheating, wash and dry salad mix and toss with 1 Tbsp lemon juice, olive oil and salt and pepper to taste. Set aside. Combine ricotta and whipping cream. Whisk vigorously until light and airy, about 1 to 2 minutes. Add 1 Tbsp lemon juice, sea salt and black pepper. Set aside.
Place tomatoes in a grill-safe pan and place on grill until blistered, about 5 to 7 minutes. Remove and set aside. Grill flatbreads until grill marks develop, about 1 minute on each side. Remove from heat.
Spread warm flatbread with a thick layer of ricotta mixture. Place dressed greens on top and sprinkle on tomatoes.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.