Skill Level
Rasberry Arugula Salad with Flatbread
Ingredients
Arugula & Baby Kale | 4 Cups | |
Fresh Raspberries | 2 Cups | |
Flatbreads | 6 | |
English Cucumber | 2 | |
Bulgur Wheat | 1 Cup | |
Feta Cheese | 1 Cup |
Raspberry Vinaigrette
Fresh Raspberries | 1/2 Cup | |
Apple Cider Vinegar | 1/4 Cup | |
Basil | 1 teaspoon | |
Water | 1/4 Cup | |
Salt |



You could throw this salad together in about 10 minutes, you could leave out the Bulgur Wheat to make it even quicker.
- Cook the Bulgur Wheat according to the package and let cool.
- Make the Dressing first by whizzing it all together in a food processor or blender, then strain the Dressing so all the seeds aren’t in the Dressing.
- Cut the Cucumber lengthwise and then cut into slices.
- Toast the Flatbread.
- Toss the Greens & Bulgur Wheat with some of the Dressing then place on the toasted Flatbread.
- Add the Cucumber and Raspberries and add some crumbled Feta Cheese.
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