Margherita Tortilla Pizzas
Baby Kale and Fennel Salad
Ingredients
- 4 organic tomatoes, chopped
- 2 cloves garlic, minced
- 3 Tbsp olive oil, divided
- ¼ cup water
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 6 burrito-size whole wheat flour tortillas
- 1 (8-oz) block mozzarella cheese, shredded (or use fresh mozzarella)
- ¼ cup torn fresh basil
Instructions
- Preheat oven to 450°F. Sauté tomatoes and garlic in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until tomatoes break down and create a sauce. Add water, if necessary; stir in vinegar, salt, and pepper.
- Brush both sides of tortillas with 2 Tbsp oil; place on a baking sheet. Top with tomato sauce and cheese.
- Bake 6 to 8 minutes or until cheese is melted and golden; top with basil before serving.
Side Dish Ingredients
- 1 (10-oz) pkg organic baby kale (or use baby spinach)
- 1 fennel bulb, halved and thinly sliced
- ¼ cup freshly grated Parmesan cheese
- 1 lemon
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine kale, fennel, and cheese in a bowl.
- Grate enough zest from lemon to equal ½ tsp; squeeze juice from lemon to yield 2 Tbsp.
- Whisk together lemon zest and juice; slowly add oil, whisking until blended. Whisk in salt and pepper.
- Pour dressing over salad, and toss; let stand 10 minutes to allow greens to wilt slightly.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
410
|
132
|
542
|
| Fat (g) | 21 | 10 | 31 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 17 | 3 | 20 |
| Carb (g) | 39 | 9 | 48 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 716 | 197 | 913 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
