BURRATA SUMMER SALAD This salad features fresh summer
veggies topped with creamy burrata cheese. Make it extra decadent by serving with sliced prosciutto.
READY IN 15 MIN. – SERVINGS 4
½ cup hazelnuts 4 clementines ½ red onion 2 tomatoes 1 (9 oz) bag mixed greens
2 (4 oz) pkgs burrata cheese 1 (7 oz) container pesto
NIÇOISE SALAD WRAPS Classic French niçoise salad gets wrapped up
for a tasty on-the-go meal. READY IN 15 MIN. – SERVINGS 4
2 large eggs 1 (10 oz) bag Steamfresh Green Beans ½ red onion 1 cup cherry tomatoes
STEP 1 Coarsely chop the hazelnuts and toast in a sauté pan without oil or butter until golden, 3 min. Peel the clementines and break apart the segments. STEP 2 Slice the onion and quarter the tomatoes. Arrange the mixed greens in a bowl with the tomatoes, clementines, and onion. Tear the burrata cheese and set on top. Drizzle with pesto and sprinkle with toasted hazelnuts.
Tip Slice half a baguette and serve with the salad.
Per serving: 517 calories, 45g fat, 13g saturated fat, 45mg cholesterol, 624mg sodium, 19g carbohydrate, 5g fiber, 11g sugar, 20g protein
Matchstick carrots
These pre-sliced carrots add a pop of color, sweet flavor, and a little crunch to any salad.
2 (5 oz) cans water-packed tuna ¼ cup light mayonnaise 2 tbsp lemon juice 1 tbsp minced garlic 4 medium flour tortillas
STEP 1 Boil the eggs for 10 min. Rinse under cold water, peel, and mash with a fork. Prepare the green beans according to package directions and rinse. STEP 2 Meanwhile, slice the red onion and cut the tomatoes into quarters. Drain the tuna and mash with a fork. In a small bowl, mix together the mayonnaise, lemon juice, and garlic until mixture is well blended. Season with salt (in moderation) and pepper to taste. STEP 3 Divide the tuna and egg among 4 flour tortillas. Top with green beans, onions, and tomatoes. Drizzle mayonnaise dressing on top and serve.
Per serving: 361 calories, 12g fat, 3g saturated fat, 159mg cholesterol, 524mg sodium, 35g carbohydrate, 4g fiber, 6g sugar, 27g protein
42 AUGUST 2017
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