Pizza Salad: A quick and easy recipe
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1 head iceberg lettuce torn into bite-sized pieces
- 1/2 pound salami cut into strips
- 1 cup shredded mozzarella cheese
- 1 tomato, chopped
- 1/2 cup pitted black olives halved
- 1 tablespoon chopped fresh chives
- 1 (8 ounce) can tomato sauce
- 1/4 cup white wine vinegar
- 1 teaspoon white sugar
- Carbohydrate 52.6889095787602 g
- Cholesterol 209.42666672654 mg
- Fat 151.849444285475 g
- Fiber 13.4049294520744 g
- Protein 69.1440571054661 g
- Saturated Fat 46.2377650170738 g
- Serving Size 1 1 recipe (1555g)
- Sodium 2170.20150058153 mg
- Sugar 39.2839801266858 g
- Trans Fat 4.94273366865193 g
- Calories 1841 calories
Step-by-step
- 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.
How much dressing is actually required to coat a heavy mix of cured meats and shredded cheese without turning the greens soggy? Water-heavy ingredients like iceberg lettuce demand careful volume control when paired with a tomato-based vinaigrette. Achieving the right balance relies entirely on how the dressing binds before hitting the bowl.
- Whisk the tomato sauce, white wine vinegar, and vegetable oil vigorously until the oil droplets fully suspend, preventing an immediate pooling at the bottom of the mixing bowl.
- Tear the iceberg lettuce into consistent bite-sized pieces rather than cutting them with a metal knife, which causes premature bruising and browning along the edges.
- Add the dressing incrementally, pouring just enough to coat each leaf and meat strip without saturating the base.
- Serve this dish immediately alongside toasted garlic bread or focaccia to balance the acidity of the vinegar and the density of the cheeses.
Properly managing the moisture content keeps the greens crisp throughout service. Leftovers do not hold well once dressed, so combine only what will be consumed immediately.
