31 March 2010

Panini Salad

Panini Salad
(Parents magazine)
2 personal-size pizza crusts (like Boboli)
4 slices provolone cheese*
3 Tbls. olive oil
1 Tbls. balsamic vinegar
1 Tbls. thinly sliced basis**
1 Tbls. chopped parsley**
1/4 tsp. sugar
Pinch of salt & pepper
1 bag (10 oz.) Italian blend lettuce
1/4 lb. thinly sliced ham
2 oz. thinly sliced Genoa salami
1/4 cup sliced red onion
1/4 cup roasted red pepper, sliced***
2 plum tomatoes, sliced
Heat the oven to 450F. Brush each pizza crust with olive oil the cover with the cheese. Bake 7-9 minutes or until cheese is golden brown. Let crusts cool 1 minute, then cut each into 4 wedges. In a small jar with a tight-fitting lid, combine olive oil, vinegar, basil, parsley, sugar, salt and pepper, along with a teaspoon of water. Place 2 pizza wedges on each of 4 plates; top with lettuce, ham, salami, onion, roasted pepper and tomato slices. Shake dressing to mix well and drizzle over salads. Makes 4 servings.
*I used shredded Mozzarella tonight instead.
**I used dried herbs rather than fresh, so I cut the amount in half.
***I used sliced banana peppers instead.

Vince and I loved these! They were very filling and the dressing gave it all a really great taste!


Crickit said...

This looks delicious!! I can't wait to try it!

Kayren, Pink Daisy Girl said...

You know, for food in food, that looks good. I'm going to have to try it. It reminds me a little of a pasta salad from Fazoli's, which are not to be found in these parts. If it is, I can just add pasta next time.

Lora said...

I love Fazoli's and I really like the idea of adding pasta! If you try it before I do, let me know how it turns out.