Pizza Parlor Salad Recipes

Steps:

• In a large serving bowl, combine iceberg lettuce, red onion, feta and olives.
• In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.

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.

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.

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.

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.

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.

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.

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.