Autumn Salad Flatout Bowls

10
10
9
Smartpoints value per serving
Total Time
0 min
Serves
4
Difficulty
Easy

Ingredients

cooking spray

5 spray(s)

Flatout Flatbread Light Garden spinach

4 flatbread(s)

fat-free Italian salad dressing

¼ cup(s)

uncooked sweet potato(es)

1 medium, cubed and baked

button mushrooms

8 oz, sautéed in water

arugula

5 oz

cooked wild rice

¼ cup(s)

Granny Smith apple

2 medium, diced

dried cranberries

¼ cup(s)

walnut(s)

½ cup(s), coarsely chopped

soft-type goat cheese

2 oz, crumbled

black pepper

1 pinch, to taste

Instructions

  1. Preheat oven to 350° F.
  2. Coat bottom of four ceramic or oven-safe cups with cooking spray. Place cups upside down. Place one flatbread on each cup bottom, and bake in oven 5-10 minutes, until browned and flatbread is hardened.
  3. Pour dressing in a large bowl. Add vegetables, rice, and remaining ingredients. Toss until well combined, and season with pepper to taste. Divide mixture among flatbread bowls.

Notes

Source: www.flatoubread.com

A happier, healthier you starts here