“I hear from people all the time that they like salads, but they also love their carbs,” says Jennifer Struik, MS, RD, a personal chef in Grand Rapids, Michigan. Don’t be afraid to combine the two by loading greens onto or into just about anything carb-centered, whether it’s a sandwich, wrap, pizza, pasta or rice dish. 

This recipe is a perfect example; it combines warm and crispy bread, extra-creamy ricotta, bright and fresh greens — exactly the variety of textures that the palate naturally craves.

Grilled Salad Flatbreads

Yields: 2 flatbreads

• 2 cups Revolution Farms Great Lakes Gourmet Mix, or your favorite salad mix
• 2 Tbsp lemon juice, divided, plus zest from lemon
• 1 Tbsp extra virgin olive oil
• 1 cup ricotta cheese
• ¼ cup heavy whipping cream
• ¼ tsp sea salt, additional to taste
• ¼ tsp black pepper, additional to taste
• 2 flatbreads (naan or Greek pita)
• 10 to 12 cherry tomatoes

Preheat grill to 400 degrees or medium-high heat. While grill is preheating, wash and dry salad mix and toss with 1 Tbsp lemon juice, olive oil and salt and pepper to taste. Set aside. Combine ricotta and whipping cream. Whisk vigorously until light and airy, about 1 to 2 minutes. Add 1 Tbsp lemon juice, sea salt and black pepper. Set aside.

Place tomatoes in a grill-safe pan and place on grill until blistered, about 5 to 7 minutes. Remove and set aside. Grill flatbreads until grill marks develop, about 1 minute on each side. Remove from heat.

Spread warm flatbread with a thick layer of ricotta mixture. Place dressed greens on top and sprinkle on tomatoes.