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Salad Nicoise on Flatbread

Makes: 6 servings
Serving size: 2 pita quarters each
Start to Finish 25 mins
Salad Nicoise on Flatbread
  • 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

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 210,
  • Fat, total (g) 5,
  • chol. (mg) 24,
  • sat. fat (g) 1,
  • carb. (g) 23,
  • fiber (g) 3,
  • pro. (g) 17,
  • sodium (mg) 527,
  • Percent Daily Values are based on a 2,000 calorie diet

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