Tossed Pizza Salad Recipes
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.
TOSSED PEPPERONI PIZZA SALAD
Sun-dried tomato dressing is a perfect complement to the peppers, cheese and pepperoni in this fun recipe I call "Pizzalicious Salad." For a change of pace, I sometimes omit the sun-dried tomato dressing and drizzle the mozzarella cubes with olive oil. -Lisa DeMarsh, Mount Solon, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 183 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 580mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
TOSSED SALAD PIZZA
Pizza and a salad are always a great combo, now it's all in one pizza! Use your family's favorite vegetables in the salad.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Yield 4
Number Of Ingredients 15
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!
Nutrition Facts : Calories 559.8 calories, Carbohydrate 50.5 g, Cholesterol 40.6 mg, Fat 28.9 g, Fiber 3.6 g, Protein 23.4 g, SaturatedFat 9.3 g, Sodium 1120.1 mg, Sugar 4.8 g
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.
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
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.
TOSSED PIZZA SALAD
Categories Salad Tomato No-Cook Kid-Friendly Quick & Easy Back to School Mozzarella Basil Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 8
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.
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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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- For the Homemade Gluten-Free Croutons: Preheat oven to 325 degrees then lightly spray or brush a half sheet pan with extra virgin olive oil. Add bread cubes then drizzle with 3 Tablespoons extra virgin olive oil and toss with fingers to coat every cube in oil (add up to 1 more Tablespoon oil if needed.) Add Italian seasoning, garlic salt, oregano, and regular salt then toss to combine and spread the bread cubes out evenly. Bake for 16-20 minutes, stirring halfway through, or until croutons are deep golden brown. Set aside to cool. Can be done a day ahead of time - cool completely before storing in an airtight container.
- Divide lettuce, tomatoes, basil, mozzarella cheese, pepperoni, black olives, and croutons between four plates then top with Italian dressing, fresh parmesan cheese, and dried oregano before serving.
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