Best 5 Pizza Parlor Salad Recipes

Indulge in a delightful culinary journey with our exquisite Pizza Parlor Salad, a refreshing and flavorful dish that captures the essence of a classic pizzeria. This vibrant salad boasts an array of crisp lettuce, juicy tomatoes, crunchy cucumbers, and tangy onions, all tossed in a zesty dressing that tantalizes the taste buds. The addition of savory pepperoni and gooey mozzarella cheese adds a touch of indulgence, while the sprinkle of Parmesan cheese provides a nutty and umami finish. If you're seeking a lighter version, our Greek Salad offers a refreshing blend of crisp cucumbers, juicy tomatoes, red onions, and Kalamata olives, all dressed in a tangy vinaigrette. For a burst of sweetness, our Tropical Salad combines juicy pineapple, ripe mango, and crunchy almonds, tossed in a creamy coconut-lime dressing. And for a hearty and satisfying meal, our Cobb Salad features a medley of hard-boiled eggs, crisp bacon, juicy tomatoes, crumbled blue cheese, and avocado slices, all drizzled with a creamy ranch dressing.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN PIZZERIA SALAD

Italian Pizzeria Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 40m

Yield 8 servings (16 cups)

Number Of Ingredients 16

Ingredients

1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch crushed red pepper
12 ounces marinated artichoke quarters, drained and halved lengthwise
10 1/2 ounces cherry tomatoes, halved
8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 ounces spring mix lettuce
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (see Cook's Note)
Kosher salt

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.

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

California Pizza Kitchen Chopped Salad image

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19

Ingredients

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

Steps:

For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
For dressing, whisk together ingredients in a small bowl and chill for an hour.
Just before serving, toss dressing with salad and serve on small individual plates.
Can serve 4 for a main dish or 8 for small side salads.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

PIZZA PARLOR SALAD

Pizza Parlor Salad image

Provided by Molly Yeh

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Two 15-ounce cans chickpeas, rinsed and patted very dry
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
Freshly ground black pepper
6 tablespoons olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
18 ounces romaine
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup pitted black olives
4 ounces chopped salami
3 ounces shredded mozzarella
Freshly ground black pepper

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.

FLATBREAD SALAD PIZZA

Flatbread Salad Pizza image

Provided by Aida Mollenkamp

Categories appetizer

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon sherry vinegar
3 medium roasted garlic cloves
1 teaspoon honey
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
10 ounces mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces
4 ounces storebought flatbread crackers (or lavash)
2 ounces aged pecorino, shaved into paper thin pieces

Steps:

Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter cheese on top, and serve.
Calories: 260; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 9 grams; Total Carbohydrates: 19 grams; Sugar: 2 grams; Fiber: 2.5 grams; Cholesterol: 14 milligrams; Sodium: 730 milligrams

Nutrition Facts : Calories 260, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 14 milligrams, Sodium 730 milligrams, Carbohydrate 19 grams, Fiber 2.5 grams, Protein 9 grams, Sugar 2 grams

PIZZA PARLOR PASTA

Pizza Parlor Pasta image

In Nashua, Iowa, Shelley Pimlott offers garlic bread and a tossed green salad alongside this cheesy dish. "It reminds me of a pasta specialty at a popular pizza parlor," she writes.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 9

Ingredients

1 cup uncooked medium pasta shells
1/3 pound bulk Italian sausage
1/2 small onion, finely chopped
3 tablespoons finely chopped green pepper
1-1/3 cups spaghetti sauce
1/3 cup 1% cottage cheese
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded Colby-Monterey Jack cheese, divided
2 tablespoons grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, crumble the sausage into a small skillet; add onion and green pepper. Cook over medium heat until meat is no longer pink. Stir in the spaghetti sauce, cottage cheese, 1/4 cup mozzarella cheese and 1/4 cup Colby-Monterey Jack cheese., Drain pasta; stir into sausage mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining shredded cheeses. Top with Parmesan cheese. , Bake, uncovered, at 350° for 5-10 minutes or until cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 18g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 1277mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

Tips:

When making the salad dressing, whisk until the oil and vinegar are well combined and emulsified. This will help the dressing to stay together and coat the salad evenly.
Use fresh, crisp vegetables for the salad. This will give the salad the best flavor and texture.
If you don't have any pepperoni on hand, you can use other toppings such as cooked bacon, ham, or chicken.
To make the salad ahead of time, simply prepare the dressing and vegetables and store them separately in the refrigerator. When you're ready to serve, combine the dressing and vegetables and toss to coat.

Conclusion:

The Pizza Parlor Salad is a classic salad that is always a crowd-pleaser. It's easy to make and can be tailored to your own preferences. Whether you like it with pepperoni, ham, or chicken, this salad is sure to be a hit at your next party or potluck.