Mushroom Flatbread and Arugula Salad - dummies

Mushroom Flatbread and Arugula Salad

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

In this flat-belly recipe for Mushroom Flatbread and Arugula Salad, you add the salad to the top of the flatbread. It’s like eating a salad pizza!

This recipe calls for thick balsamic vinegar to drizzle over the greens. You’ll find it in specialty food shops; or use an aged balsamic vinegar that is thicker and already good for drizzling. Or, to make 2 tablespoons of your own thick balsamic vinegar, just pour 1/2 cup balsamic vinegar into a small pan over medium-high heat. Bring the vinegar to a boil and reduce to a simmer, stirring occasionally until you reduce the liquid to a thick yet still drizzly consistency.

Prep time: 20 minutes

Cook time: 40 minutes

Yield: 2 servings

1 cup whole mushrooms

1 clove garlic, minced

1 tablespoon olive oil

1/2 lemon, juiced

1/8 teaspoon kosher salt

Two 8-inch whole-wheat flatbreads

5 dried figs, sliced

Zest and the juice of 1/2 lemon

2 tablespoons grated Parmigiano-Reggiano cheese

Pepper, to taste

2 cups arugula

2 tablespoons thick balsamic vinegar, drizzled for topping

  1. Preheat the oven to 375 degrees F.

  2. In a food processor, blend the mushrooms, garlic, olive oil, lemon, and salt until slightly chunky.

  3. Place the flatbreads on a cookie sheet, spread the mixture on the flatbreads, and top with the figs. Bake for 12 minutes.

  4. While the flatbreads are baking, in a large bowl, combine the lemon zest, lemon juice, cheese, and pepper. Toss with the arugula.

  5. When the flatbreads are done, remove them from the oven and top with the arugula mixture. Drizzle with balsamic vinegar, and serve.

Per serving: Calories 265 (From Fat 105); Fat 12g (Saturated 2g); Cholesterol 4mg; Sodium 431mg; Carbohydrate 37g (Dietary Fiber 11g); Protein 13g.