Best 4 Pizza Salad Ii Recipes
**Pizza Salad II: A Medley of Flavors and Textures**
Pizza Salad II is a delectable dish that combines the flavors and textures of pizza in a refreshing and unique salad format. This tantalizing salad features a bed of crisp lettuce, topped with a medley of pizza-inspired ingredients. Savor the savory flavors of pepperoni, the tangy bite of red onions, the juicy sweetness of tomatoes, and the creamy richness of shredded mozzarella cheese. The salad is drizzled with a zesty Italian dressing, adding an extra layer of flavor and bringing all the elements together. With its vibrant colors and enticing aromas, Pizza Salad II is a feast for the senses, offering a delightful twist on the classic pizza experience.
In addition to the main Pizza Salad II recipe, the article also includes three variations to cater to different tastes and dietary preferences:
1. **Vegetarian Pizza Salad:** This variation omits pepperoni and replaces it with an assortment of colorful vegetables, such as bell peppers, zucchini, and mushrooms. This option is perfect for vegetarians and those seeking a lighter and healthier take on the salad.
2. **BBQ Chicken Pizza Salad:** This variation features succulent BBQ chicken instead of pepperoni. The tangy BBQ sauce adds a smoky and flavorful dimension to the salad, making it a delightful option for BBQ enthusiasts.
3. **Spinach and Strawberry Pizza Salad:** This unique variation combines the freshness of spinach with the sweetness of strawberries. It's drizzled with a balsamic vinaigrette, adding a touch of sophistication and elegance to the salad. This option is perfect for those seeking a refreshing and flavorful salad with a touch of sweetness.
Whether you're a pizza lover looking for a lighter alternative or simply seeking a creative and delicious salad recipe, Pizza Salad II and its variations offer something for everyone. With its vibrant flavors, textures, and customizable options, this salad is sure to become a favorite in your recipe collection.
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 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
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.
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
- In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
- Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
- Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
Tips:
- Use a variety of greens for a more flavorful salad. Arugula, spinach, kale, and romaine are all great choices.
- Don't be afraid to add other vegetables to your salad. Roasted red peppers, artichoke hearts, and sun-dried tomatoes are all great options.
- Use a flavorful dressing. A simple vinaigrette made with olive oil, vinegar, and herbs is a great option. You can also use a store-bought dressing, but be sure to choose one that is not too heavy.
- Top your salad with cheese, nuts, and seeds for added flavor and texture. Parmesan cheese, walnuts, and sunflower seeds are all great choices.
- Serve your salad immediately after making it. This will help to prevent the greens from wilting.
Conclusion:
Pizza salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pizza, and it is also a healthy and refreshing meal. With so many different variations, there is sure to be a pizza salad recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give pizza salad a try. You won't be disappointed!
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