PIZZA SALAD
A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.
Nutrition Facts : Calories 362 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 489mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
PIZZA PARLOR SALAD
Provided by Molly Yeh
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the crispy ranch chickpeas: Preheat the oven to 350 degrees F.
- Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes.
- While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl.
- While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use).
- For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
- For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side.
PEPPERONI PIZZA SALAD
I like to serve this refreshing salad during the summer when my family craves pizza but I don't want to heat up the house by turning on the oven. It's so popular at potlucks that I always bring home an empty bowl. -Cathy Riebschlager, Hordville, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.
Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PIZZA SALAD I
If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!
Provided by Patrick
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
- Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 9.4 g, Cholesterol 69.7 mg, Fat 40.5 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 12.5 g, Sodium 1691.8 mg, Sugar 4.7 g
PIZZA PASTA SALAD
Try out a new spin on pasta salad with our Pizza Pasta Salad. Or is Pizza Pasta Salad a new spin on pizza? You be the judge; either way it's delicious!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h50m
Yield 10 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 520 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 13 g
PIZZA PIZZAZZ SALAD
This recipe by Barbara Maier was the $400 winner of the Potluck Salad Category in BH&G magazine.
Provided by cookiedog
Categories Salad Dressings
Time 30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
- Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 teaspoon sea salt or 3/4 teaspoon salt; and 1/2 teaspoon black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts : Calories 165.8, Fat 11.3, SaturatedFat 3.4, Cholesterol 14.4, Sodium 401.4, Carbohydrate 10.7, Fiber 2.3, Sugar 0.7, Protein 5.9
CHICKEN MILANESE WITH PIZZERIA SALAD
This indulgent dish stars tender chicken-pounded, breaded, and lightly pan-fried until delightfully golden brown, then topped in classic style with a take on creamy, crunchy pizzeria-style salad for a delicious contrast of textures in each bite. Blue Apron believes meal time should be the best part of the day. That's why we're collaborating with the American Diabetes Association to serve up delicious, ready-to-cook meals packed with fresh produce, lean proteins and lots of flavorful options. All sent to your door.
Provided by Blue Apron
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Prepare the ingredients: Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Pit and roughly chop the olives. Roughly chop the peppers. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce, halved tomatoes, chopped olives, chopped peppers, and sliced cucumbers. Grate the cheese on the small side of a box grater. Pound & bread the chicken: Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt (optional) and pepper on both sides. Place the flour and breadcrumbs on two separate large plates; season each with salt (optional) and pepper. Crack the egg into a large bowl; add 2 tablespoons of water and beat until smooth. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate. Cook the chicken: In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Working in batches if necessary, add the breaded chicken in an even layer. Cook 4 to 6 minutes per side, or until golden brown and cooked through.* Transfer to a separate, paper towel-lined plate; immediately season with salt. *An instant-read thermometer should register 165°F. Make the dressing: Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, oregano, and 1 tablespoon of olive oil. Season with salt (optional) and pepper. Make the salad & serve your dish: Just before serving, add the dressing to the bowl of prepared vegetables; toss to coat. Serve the cooked chicken topped with the salad. Garnish with the grated cheese. Enjoy!
Nutrition Facts :
PIZZA SALAD
Make and share this Pizza Salad recipe from Food.com.
Provided by Nancy Sneed
Categories European
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cook shells; drain and cool.
- Add next 7 ingredients and toss.
- Add garlic, oregano, salt and pepper; toss.
- Refrigerate.
- Just before serving, add dressing and chesses; toss.
Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 15.1, Sodium 637.9, Carbohydrate 17.1, Fiber 1.8, Sugar 3.3, Protein 6.7
ITALIAN PIZZERIA SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings (16 cups)
Number Of Ingredients 16
Steps:
- For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
- For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
- When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.
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- Cook the pasta according to package directions (I cooked mine for 6 minutes), then drain in a colander. Rinse the pasta with cool water until it is completely cool.
- In a mason jar, combine the vinegar, oil, Italian seasoning, garlic powder, sugar, salt and pepper. Shake to combine.
- In a large bowl, add the cooled pasta, mozzarella, Parmesan, pepperoni, olives, artichokes, tomatoes, and basil. Pour the vinaigrette on top and toss to combine. Serve at room temperature or chilled.
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- Preheat oven to 400°F. Line a baking sheet with parchment or foil for easy clean up. Arrange the pepperoni in a single layer with space between each slice. Bake for 5 to 8 minutes, or until they have given off quite a lot of fat and they are crisp around the edges. Transfer to a paper towel lined plate to cool and drain.
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- Thinly slice the pepperoni slices into strips and scatter them over the top of the greens along with the grated Pecorino, and cherry tomatoes.
- To make the dressing, place all the ingredients except the oil and diced bell pepper into a blender. Blend starting on low and drizzle in the oil slowly increasing the speed a bit to 4 or 5 on a Vitamix. Blend until all the oil is added and completely emulsified. Add the bell pepper and blend just to combine.
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- Transfer 1 piece of dough onto each of the prepared pans and brush each with 1/2 teaspoon olive oil.
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4.9/5 (7)Estimated Reading Time 3 minsCategory Main DishTotal Time 6 mins
- Move oven rack to middle position and preheat to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Place 2 Flatout Flatbreads on the baking sheet. Dollop 2 Tablespoons of sauce on each flatbread and use back of spoon to spread sauce. Sprinkle ¼ cup of cheese on each, followed by 5-8 pepperoni slices. Bake for 3 minutes, or until cheese is melted.
- While flatbread bakes, in a medium bowl toss together lettuce, cabbage, carrots, tomatoes, and dressing; set aside until ready to use.
- Once flatbread comes out of oven, use a large spatula to move them to a cutting board. Place 1 cup of salad mixture right in center of flatbread. Fold in sides of flatbread tightly, and secure with a toothpick. Repeat with remaining flatbread.
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