with Spinach Salad
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Yellow onion • Roma tomato • Lemon • Cucumber • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Spinach • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate).
Allergens
Utensils
Tags
Shrimp
285 g
Flatbread
2 unit(s)
Basil Pesto
0.25 cup
Tomato
1 unit(s)
Feta Cheese, crumbled
0.5 cup
Yellow Onion
1 unit(s)
Lemon
1 unit(s)
Baby Spinach
56 g
Mini Cucumber
1 unit(s)
Yogurt Sauce
3 tbsp
Oil*
2 tbsp
Pepper*
0.125 tsp
Salt*
0.125 tsp
Sugar*
0.25 tsp
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - On a parchment-lined baking sheet, arrange flatbreads. (NOTE: It's okay if they overlap.)
- Bake in the middle of the oven for 3-4 min per side, until golden.
- Set aside.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Halve, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a large bowl, whisk together 1 tsp (2 tsp) pesto, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Set aside. (NOTE: This is your dressing.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- To another large bowl, add lemon zest, shrimp and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, stirring often, until tender.
- Transfer onions to a plate and set aside.
- To the same pan, add shrimp. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** (TIP: Don't overcrowd pan; cook shrimp in two batches for 4 servings.)
- Working on the prepared baking sheet, spread remaining pesto over each flatbread.
- Top with shrimp, onions, feta and half the tomatoes.
- Toast assembled pizzettes in the middle of the oven for 2-3 min, until warmed through.
- Cut cucumber into 1/4-inch rounds.
- To the large bowl with dressing, add baby spinach, cucumbers and remaining tomatoes. Toss to coat.
- Divide pizzettes and salad between plates.
- Dollop or drizzle yogurt sauce over top of flatbreads.
- Squeeze a lemon wedge over top.
720
kcal
Calories
36
g
Fat
9
g
Saturated Fat
66
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
37
g
Protein
210
mg
Cholesterol
2070
mg
Sodium
0.2
g
Trans Fat
750
mg
Potassium
400
mg
Calcium
5
mg
Iron
