This is a great vegetarian meal that is also high protein for a quick lunch or dinner. Make extra vinaigrette and store in the fridge so that you have some ready to use for salads throughout your week.
For the tart:
- 2 tbsp olive oil
- 4 med onions, peeled and sliced
- 2 tsp sugar
- 400 g pizza dough
- 200 g ricotta cheese
- 1/2 cup fresh herbs
For the vinaigrette:
- 1/2 cup caramelized onions
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 6 cups of arugula
For the caramelized onions:
Heat oil in skillet over medium heat, add onions; cook 20 minutes until lightly browned.
Stir in sugar and cook another 5 minutes.
For the tart:
Preheat oven to 400F.
Roll out pizza dough to fit a 14″x12″ cookie sheet.
Bake for 5 minutes.
Spread ricotta cheese, 2 cups of the caramelized onions (reserving 1/2 cup for the vinaigrette), and fresh herbs over pizza dough and bake for 10 minutes or until crust is crisp.
For the vinaigrette:
Add all ingredients to blender and process.
Toss with fresh arugula leaves and serve alongside a slice of onion tart.
Servings per recipe: 12
Serving size: 1 slice and 1/2 cup of salad
1 starch
1 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
