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Flatbread With Ricotta, Prosciutto & Snap Peas

104 faves
Nutrition per serving    (USDA % daily values)
CAL
339
FAT
82%
CHOL
19%
SOD
23%
Uploaded by: Bijouxs

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Ingredients for 2 servings

4 ounces sugar snap peas, split lengthwise

2 cups baby arugula

3 tablespoons each fresh mint & basil leaves

2 tablespoons olive oil

2 tablespoons fresh lemon juice

salt & freshly ground black pepper

One 9 x 12 inch lavash flatbread

Additional olive oil to brush lavash bread

1 cup fresh ricotta cheese

1 ounce (about 3-4) thin sliced prosciutto

Flaked sea salt (such as Maldon)

Freshly ground black pepper

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