Pizza Panzanella Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

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

Directions:

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.

By RecipeOfHealth.com