The spring months are the perfect time to pile beautiful blueberries onto salads and appetizers. Convenient and always available, frozen blueberries add a burst of flavor to these light and delicious flatbreads.
Blueberry Salad Flatbreads Ingredients Directions Preheat oven to 425°F. On lightly floured surface, roll each dough piece into oblong shape about 11-inches long. Arrange each piece of dough on a baking sheet and poke with a fork. Bake 8 minutes or until just beginning to cook through. Remove from oven and top each piece with 1/2 cup shredded cheese. Place flatbreads directly on oven rack, cheese sides up, and cook until cheese is melted and slightly golden and flatbread is crispy, 8–10 minutes. In bowl, combine olive oil, lemon juice, honey, kosher salt and black pepper. Add mixed baby greens, blueberries and red onion and toss until lightly coated. Arrange salad mixture on flatbreads, dividing evenly and sprinkle with lemon zest. Cut and serve. Nutrition Information Serves: 16 | Serving Size: 1 slice Per serving: Calories: 90; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 260mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 0g; Protein: 3g Nutrition Bonus: Potassium: 10mg; Iron: 5%; Vitamin A: 9%; Vitamin C: 5%; Calcium: 4%
