It’s also the perfect foil to my carryout habit at lunch, meaning that I can make it myself from ingredients I’m in charge of, it travels easily, and it’s fun and exciting to eat at work. It’s sort of a riff on a spring roll, or also sort of a take on a bahn mi, a Vietnamese sandwich, but it has my very favorite elements of each. It’s light, super flavorful, and is packed with fresh crisp vegetables and gently flavored chicken. I consider this flatbread wrap to be the antithesis of the crockpot meal. Even salads in the winter have brussels sprouts, and while usually I’m all for them, there comes a time in the season when I hit my limit and am happy to give myself a bit of a break. I swore to myself if I saw another roasted brussels sprout I was going to flip out. I made this recipe up because after a week of heavy crockpot meals and braised stews, I was craving something lighter, something with fresh, cold vegetables and bright flavors. The garlicky, fishy goodness of this dip will add a much desired punch of flavor to anything you put it on. Old fashioned green goddess is one of my favorite salad dressings, so it would make sense to throw in some crudité in with the lemon pepper flatbreads, or use leftover dip for an impromptu salad wrap using lots of crunchy vegetables: think raw carrot slices, cucumbers, radishes, you get the idea. Holiday parties are right around the corner, so I figure there will be enough opportunities to splurge in the coming weeks. I’ve lightened it up a bit with Greek yogurt, so you can snack with impunity.
It’s packed with good for you greens and herbs, all of which blend harmoniously together, thanks to a lot of lemon and a little garlic and anchovy. Thankfully we don’t have to be as careful with this flatbread dip. A little greens goes a long way in fruit smoothies! I just feel better and have more energy when I eat more greens every day, don’t you? More than a few times, though, I got waaaaay too enthusiastic adding spinach to a blueberry banana smoothie, making what could have been a perfectly good breakfast taste like lawn clippings. I’m always looking for a tasty way to add fresh, raw greens to any recipe. This recipe was originally published by Two Healthy Kitchens at. This salad is so simple, yet so jam-crammed with great flavors and nutrition … and, of course, great textures, with that wonderful flatbread crunch! Enjoy! Mmmmmm … they start to smell so good as they get all golden and toasty! You can really smell the Italian spices in the Flatout! Bonus: you can even make these croutons ahead! Then just toast ‘em up in a skillet and let them cool until serving. The flatbread croutons are so easy to make! You start by using a sharp knife or (even easier!) a pizza wheel, to cut your Flatout into approximately 1/2″ squares – the perfect size for this chopped salad.
We like to use a Light Italian Herb Flatout to make our croutons, since it’s already got Italian flavors baked right in – the perfect complement to the other Tuscan flavors in our salad. The addition of crunchy, toasted Flatout croutons!
Seriously!īut you know what made this salad truly great, what absolutely put it over the top? This Tuscan Kale Salad is absolutely loaded with healthy goodies and great Tuscan-inspired flavors! So incredibly delicious, you won’t even notice how healthy it is. Nutritious kale is accented with tangy feta, salty parmesan, sun-dried tomatoes and fresh grape tomatoes, cannellini beans, red onion, basil, and roasted red peppers.
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