Salad Nicoise on Flatbread

Salad Nicoise on Flatbread Enlarge Image
Makes:
6 servings
Serving Size:
2 pita quarters each
Start to Finish:
25 mins
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Salad Nicoise on Flatbread

Ingredients
4
ounces fresh green beans, trimmed (if desired) and cut into 1-inch-long pieces (about 1 cup)
1
12 ounce can chunk white or light tuna (water pack), drained and flaked
1
cup halved cherry tomatoes
1/3
cup chopped pitted nicoise or kalamata olives
1/4
cup finely chopped sweet onion (such as Vidalia, Walla Walla, or Maui)
2
tablespoons chopped fresh mint
1
tablespoon lemon juice
2
teaspoons olive oil
1/8
teaspoon ground black pepper
3
cups packaged mesclun (mixed salad greens)
3
Greek pita flatbreads
6
short wooden skewers
 
Cherry tomatoes and fresh mint leaves

Directions

  1. In a covered medium saucepan, cook green beans in boiling water about 4 minutes or until crisp-tender. Drain. Rinse under cold water; drain again.
  2. Place green beans in a large bowl. Stir in tuna, the 1 cup cherry tomatoes, the 1/3 cup olives, the onion, and the 2 tablespoons mint. Add lemon juice, oil, and pepper; toss to combine. Stir in mesclun.
  3. To serve, cut pita flatbreads in half crosswise. Cut each pita half in half horizontally. Fill each pita half with about 1/2 cup of the tuna mixture. On each of the wooden skewers, thread a whole cherry tomato, a whole olive, and a mint leaf. Spear each serving with a skewer.

Nutrition Facts

(Salad Nicoise on Flatbread)
    Per serving:
  • 210 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 24 mg chol.,
  • 527 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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