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Pizza Panzanella Salad

Source of Recipe


Cooking Light-9/02






List of 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
  






Instructions



1. Preheat oven to 450 degrees.
   
   
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 and remaining ingredients, stirring with a whisk.
   
   
4. Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.
   
   
5. Yield: 6 servings (serving size: 2 cups). 336 cal, 11.3g fat, 15.5g pro, 47.3g carb, 4.6g fiber, 14mg chol, 3.2mg iron, 95.3mg sod, 304mg calc.
   
   






Final Comments


Double the dressing ingredients.