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Pizza Panzanella Salad

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 2 cups)
Use a bottled Greek or Caesar dressing instead of making a vinaigrette to save even more time.

Ingredients

  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 2 cups torn romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons chopped pitted kalamata olives
  • 1 small cucumber, halved lengthwise and thinly sliced
  • 1 (15-ounce) can navy beans, drained
  • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
  • 1 (4-ounce) package crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon fennel seeds
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 336
  • caloriesfromfat 30 %
  • fat 11.3 g
  • satfat 4.7 g
  • monofat 4.4 g
  • polyfat 1.1 g
  • protein 15.5 g
  • carbohydrate 47.3 g
  • fiber 4.6 g
  • cholesterol 14 mg
  • iron 3.2 mg
  • sodium 953 mg
  • calcium 304 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces.

  3. While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.

  4. Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.