avec pesto au basilic et bocconcini
Ingrédients : Saucisse italienne douce (porc, eau, épices, sel, sucres (sucre, dextrose), oignon, ail déshydraté, arôme, huile de tournesol, poivron rouge déshydraté) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Oignon jaune • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Concombre • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange de graines (graines de tournesol, pepitas, huile de soya et/ou huile de canola) • Vinaigre balsamique (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) (sulfites).
Allergens
Utensils
Tags
Saucisse italienne douce, sans boyau
250 g
Pain plat
2 unit(s)
Mélange printanier
56 g
Oignon jaune
1 unit(s)
Mini concombres
1 unit(s)
Bocconcinis
100 g
Mélange de graines
28 g
Pesto au basilic
0.25 cup
Base de sauce tomate
2 tbsp
Vinaigre balsamique
1 tbsp
Sucre*
1 tsp
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
- Transfer to a plate.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Using paper towels, pat bocconcini dry. Tear bocconcini into smaller pieces and season with salt.
- Cut cucumber into 1/4-inch rounds.
- When the sausage is done and transferred to a plate, reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until onions soften slightly.
- Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1/3 cup (1/2 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- To a small bowl, add tomato sauce base and 1 1/2 tbsp (3 tbsp) basil pesto. Stir to combine.
- Spread pesto mixture over flatbreads, then scatter sausage, caramelized onions and bocconcini over top.
- Bake flatbreads in the middle of the oven for 7-8 min, until golden and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- When flatbreads are almost done, in a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- To the dressing, add spring mix and cucumbers. Toss to coat.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates. (TIP: Dig in with a knife and fork, if you like.)
- Drizzle remaining basil pesto over flatbreads.
- Sprinkle seed blend over salad.
1000
kcal
Calories
57
g
Fat
16
g
Saturated Fat
76
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
46
g
Protein
105
mg
Cholesterol
1490
mg
Sodium
0.4
g
Trans Fat
800
mg
Potassium
900
mg
Calcium
6
mg
Iron
