Everyone loves a good pizza night.
In our family, we like to make our own, and I always make this salad to go with our pizza. It's the perfect complement because it's salty, crunchy, fresh, healthy, easy to make, and great with pizza.
Prep Time: 20 minutes
INGREDIENTS
- 1 head iceberg lettuce, shredded
- 1 cup shredded radicchio
- ½ cup halved cherry tomatoes
- 1 (15oz/425g) can chickpeas, drained and rinsed
- 1 cup sliced pepperoncini
- ½ cup sliced green olives
- ½ red onion, thinly sliced or diced
- Vegan mozzarella, optional
Dressing options:
- 30-Second Red Wine Vinaigrette (page 197)
- ItalianGirl Dressing (page 218)
- Vinaigrette of your choosing
METHOD
-
To a large salad bowl, add all the ingredients, including vegan mozzarella, if using. Toss with your dressing of choice, and enjoy.
NOTE: I like to use vegan cashew mozzarella to top my salad!
If you want to impress someone, this salad will make them want to date you-it's that good.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.