Flatbread Stuffed with Corn and Sprout Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 457 kcal | (22 %) | ||
| Protein | 15.8 g | (16 %) | ||
| Fat | 14.7 g | (13 %) | ||
| Carbohydrates | 65 g | (43 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams mixed Lettuce
- 50 grams Alfalfa sprouts
- 50 grams soybean sprout
- 50 grams Lentil sprout (or radish sprouts)
- Cucumber
- 4 tomatoes
- 50 grams black Olives (pitted)
- 4 tablespoons Corn kernel (canned)
- For the salad dressing
- 2 tablespoons White vinegar
- salt
- freshly ground pepper
- 2 tablespoons olive oil
- To sprinkle
- 100 grams Feta
- Also
- 1 great Flatbread
Preparation steps
1.
For the salad, rinse the lettuce, trim and shake dry. Rinse the sprouts and drain. Rinse the cucumber and chop. Rinse the tomatoes, cut into quarters, remove the stalk, and cut the tomatoes into strips. Cut the olives into slices. Drain the corn kernels.
2.
For the salad dressing, mix the white vinegar with olive oil in a large bowl, and season with salt and pepper. Add the prepared salad ingredients into the dressing and toss well.
3.
Cut the feta cheese into cubes and sprinkle over the salad.
4.
Cut a pocket into the flatbread and fill with the salad. Cut the stuffed flatbread into 4 portions nd serve.
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