Pepperoni Pizza Salad


Nutritional Information (per serving)

Calories 570
Total Fat 36g
Saturated Fat 10g
Cholesterol 34mg
Sodium 1030mg
Total Carbohydrate 41g
Dietary Fiber 3g
Protein 21g


2   (8-inch)   mini pizza crusts

1   clove(s)   garlic, crushed  with press

4   tablespoon(s)   extra-virgin olive  oil, divided

1/4   cup(s) coarsely grated Parmesan cheese

2   tablespoon(s)   red wine vinegar

1/8 teaspoon(s) sugar

1/2   teaspoon(s)   black pepper

1   package(s)   (10-ounce) mixed Italian greens

3   medium   tomatoes, seeded  and chopped

1   small   yellow  pepper, chopped

4   ounce(s)   pepperoni, chopped

2   ounce(s)   (1/2 cup) part-skim mozzarella, shredded or cut into matchsticks



Preheat oven to 450 degrees F. Arrange pizza crusts on cookie  sheet.

In small bowl, stir together garlic and 1 tablespoon oil; brush  mixture on crusts. Sprinkle with Parmesan. Bake crusts 10 to 12 minutes or until  golden brown.

Meanwhile, in large bowl, whisk together vinegar, sugar, black pepper,  and remaining 3 tablespoons oil. Add greens, tomatoes, yellow pepper, and  pepperoni; toss until well-coated. Cut each pizza crust into 6 wedges. Divide  salad among 4 serving plates. Top with mozzarella and serve with pizza-crust  wedges.


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