Tossed Salad Pizza Food

TOSSED SALAD

Steps:

• In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

BEST TOSSED SALAD RECIPE

Steps:

• If using, make the Homemade Croutons.
• Wash and chop the romaine. If necessary, wash the mixed greens. (You can use any mix of greens here; measure about 2 cups of greens per serving.)
• Thinly slice the red onion. Thinly slice the green onion.
• Peel and chop the cucumber.
• Shred the carrot (we used this Handheld Julienne Shredder).
• Thinly slice and half the radishes.
• Choose and make the dressing (select from the dressing recipes above!).
• Toss together the greens, red onion, green onion, cucumber, carrot, radishes, and pepperoncini. Top with sunflower seeds and croutons, and drizzle with dressing.

THE BEST TOSSED SALAD

Steps:

• Place all salad ingredients in a large bowl.
• Place dressing ingredients in a small bowl and whisk until well mixed.
• Toss salad with dressing to taste and serve immediately.

TOSSED SALAD PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
• Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
• Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
• Brush crust with 1 tablespoon olive oil and sprinkle with garlic powder. Combine mozzarella cheese, onions and carrots; spread over the crust.
• Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned. Remove from oven and let cool 2 to 3 minutes. While pizza is baking, toss together lettuce, tomatoes and Italian salad dressing. Spread over pizza and sprinkle with Parmesan cheese. Serve immediately!

EVERYDAY TOSSED SALAD

Steps:

• Rinse, spin and chop lettuce.
• In a large bowl, combine the ingredients and gently toss to combine.
• Drizzle 1/3 to 1/2 cup of the vinaigrette over the salad, then toss gently to coat the ingredients with the dressing.
• Taste for seasoning and add more vinaigrette if desired.
• Place all of the ingredients into a mason jar and shake well to combine.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

SALAD PIZZA

Steps:

• Preheat oven to 475°F. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.
• Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10-12 minutes. Let cool slightly (so lettuce won't wilt).
• Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining 1/3 cup oil. Pour dressing over salad and toss to coat.
• Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

TOSSED PEPPERONI PIZZA SALAD

Steps:

• In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain., In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, Parmesan cheese and sun-dried tomatoes. In a small bowl, whisk salad dressing, Italian seasoning and garlic powder; drizzle over salad and toss to coat. Serve immediately.

GRILLED SALAD PIZZA

Steps:

• Prepare a grill for medium heat.
• For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
• Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
• Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
• Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
• Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.

PIZZA SALAD

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.

TOSSED PIZZA SALAD

Steps:

• Toss pizza crust, tomatoes, basil and 1/4 cup dressing in large bowl; let stand 5 minutes. Mix in bell pepper, cheese, pepperoni and arugula. Add remaining 1/4 cup dressing; toss to combine. Season with salt and pepper and serve.

PIZZA STYLE TOSSED SALAD

Steps:

• In a large salad bowl, combine the greens, mozzarella cheese, pepperoni and olives. Drizzle with dressing and toss to coat. Sprinkle with croutons. Serve immediately.