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Grilled Salad Flatbread

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Total Time (mins)
15
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 15 minutes
Calories Per Serving: 500
Nutrients

Nutrition Facts

Serving Size 337g

Amount per serving
Calories 500 Calories from fat: 140
% Daily Value*
Fat 16 g 25 %
Saturated 4 g 20 %
Trans 0 g
Cholesterol 10 mg 3 %
Sodium 860 mg 36 %
Carbohydrate 52 g 17 %
Fiber 9 g 36 %
Sugars 4 g
Protein 19 g
Vitamin A 150 %
Vitamin C 150 %
Calcium 25 %
Iron 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This is a quick and simple recipe that makes for a terrific light lunch or a meal to share with friends. The rosemary in the white bean puree adds an underlying subtle flavor that comes through when heated. And, kale adds a nutty flavor to the classic Caesar taste.

Ingredients

  • 1 can (19 oz.) cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1 DOLE® Kale Caesar Salad Kit
  • 1/2 cup crumbled goat cheese (2 oz.)
  • 2 pieces flatbread or naan

Directions

  1. Process cannellini beans, olive oil, lemon juice, rosemary, garlic, salt and shaved Parmesan and Romano cheese from the salad kit in a food processor. Process until smooth.
  2. Prepare grill or grill-pan over medium heat. In bowl combine salad greens with Ultimate Caesar dressing and packet of Roasted Garlic Croutons from the salad kit, and goat cheese; set aside.
  3. Cut flatbreads in half for 4 pieces. Grill them bubbly side down on grill or grill-pan for 2 minutes. Remove flatbread to cutting board, bubbly side up, and quickly spread with about 1/2 cup of the white bean puree. Return flatbread to grill and grill another 2 to 3 minutes, until warmed. Top each flatbread with 1/4 of the salad mixture and serve.

Tip: The white bean puree serves double duty as a delicious dip when served with cut up veggies, crackers and bread.

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Grilled Salad Flatbread This is a quick and simple recipe that makes for a terrific light lunch or a meal to share with friends. The rosemary in the white bean puree adds an underlying subtle flavor that comes through when heated. And, kale adds a nutty flavor to the classic Caesar taste. Prep Time:15 minutes Cook time: Serves: 4
Nutrition facts: 500 Calories, 16 grams fat
Ingredients:
  • 1 can (19 oz.) cannellini beans, drained and rinsed,
  • 2 tablespoons olive oil,
  • 4 teaspoons fresh lemon juice,
  • 2 teaspoons finely chopped fresh rosemary,
  • 1 teaspoon minced garlic,
  • 1/4 teaspoon salt,
  • 1 DOLE® Kale Caesar Salad Kit,
  • 1/2 cup crumbled goat cheese (2 oz.),
  • 2 pieces flatbread or naan, Directions:Process cannellini beans, olive oil, lemon juice, rosemary, garlic, salt and shaved Parmesan and Romano cheese from the salad kit in a food processor. Process until smooth.Prepare grill or grill-pan over medium heat. In bowl combine salad greens with Ultimate Caesar dressing and packet of Roasted Garlic Croutons from the salad kit, and goat cheese; set aside.Cut flatbreads in half for 4 pieces. Grill them bubbly side down on grill or grill-pan for 2 minutes. Remove flatbread to cutting board, bubbly side up, and quickly spread with about 1/2 cup of the white bean puree. Return flatbread to grill and grill another 2 to 3 minutes, until warmed. Top each flatbread with 1/4 of the salad mixture and serve.Tip: The white bean puree serves double duty as a delicious dip when served with cut up veggies, crackers and bread.