Monday, October 28, 2013

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Meatless Dish: Olive and Arugula "Pizza" Salad


I found this recipe while flipping through a 2009 Better Homes and Gardens magazine. As always it called for ingredients that I don't always follow. I read through it and created my own version of it. 


I used the same wrap that I used for my cheesy quesadillia


then I spread it with basil pesto


added parmesan cheese


then olives

I then put in the oven for 10-15 minutes on the warm/low setting, I didn't want it too hot. Mainly because of the arugula that was going to be on top of it. I didn't want it to have a soggy feel while eating it.


Once it was done I added more parm and topped with arugala


This was full of flavor. Extremely appetizing. Woop! Woop! another winner in my book.

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