SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salad Nicoise on Flatbread

Makes: 6 servings
Serving size: 2 pita quarters each
Start to Finish 25 mins
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)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe