Mesclun Salad Pizzette With Peaches and Pecans

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Published: October 22, 2009

Start to finish: 20 minutes.

Servings: 4 (½ pizza each).

2 tablespoons apple cider vinegar

2 tablespoons canola or flaxseed oil

2 medium yellow or white peaches, pitted and thinly sliced

½ cup thinly sliced red onion

½ teaspoon salt, or to taste

¼ teaspoon ground black pepper

2 8-inch whole-wheat lavash flatbreads or pocketless pita breads

1/3 cup finely crumbled blue cheese

3 cups mesclun mix or chopped mixed leafy greens

¼ cup raw pecans, chopped

→In a blender, combine vinegar, oil, one-fourth of the peach slices (slices from ½ peach), ¼ cup of the onion, salt and pepper. Blend until just combined, about 15 seconds. Set aside.

→One flatbread at a time, broil in a toaster oven on a tray or baking sheet. Broil until lightly toasted, about 30 seconds. Remove from oven and immediately sprinkle with cheese.

→In a medium bowl, toss together mesclun, remaining peach slices, remaining onion and ¼ cup of the vinaigrette. Taste and adjust seasonings. Arrange salad on the toasted flatbreads. Sprinkle with pecans.

→Cut each pizza in half and serve immediately with the remaining vinaigrette on the side.

→Nutrition information per serving: 310 calories; 17 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 37 g carbohydrates; 9 g protein; 6 g fiber; 700 mg sodium.

→Source: Recipe adapted from Jackie Newgent’s "Big Green Cookbook” (Wiley, 2009).

THE ASSOCIATED PRESS