Pizza Panzanella Salad

Becky Luigart-Stayner; Jan Gautro

Use a bottled Greek or Caesar dressing instead of making a vinaigrette to save even more time.

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 30%
  • Fat: 11.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 15.5g
  • Carbohydrate: 47.3g
  • Fiber: 4.6g
  • Cholesterol: 14mg
  • Iron: 3.2mg
  • Sodium: 953mg
  • Calcium: 304mg

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

Preparation

  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.
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