I love pizza, especially Chip’s pizza. Outside of that unfortunate incident when he broke my finger with the bowl of pizza dough, pizza night is one of my favorite nights. Tonight, we are making a hot Soppressata and Manchego spicy pizza with honey drizzle.
But with the haze of holiday overeating hanging heavy over the kitchen, and my midsection, I look for an alternate or addition to the pizza night menu. Something light and fun.
I searched my recipe books and the internet for something unique and different and returned to my original thought of a salad. Not like your mother’s greens and tomatoes with Seven Seas dressing mix. No, something a little more fun. Let’s just see what is in the fridge and cabinet and create this salad.
Start with greens
Red leaf, green leaf, it does not matter. I have some butter lettuce and mixed greens, that should do simply fine. Not judging, but I am not a Kale in the salad person. Please proceed at your own peril.
Add some goodies
- I am going to mix in an orange, peeled and sectioned.
- Add a quarter cup of green olives or an olive of choice. It is the saltiness to the orange’s sweetness.
- ½ Red onion, sliced thin.
- If you have some salami, or prosciutto, add that to taste.
Dressing? Of course!
- 3 tablespoons of olive oil.
- 2 ½ teaspoons of sherry vinegar.
- 1 tablespoon of orange juice
- Dashes of salt & pepper
NOTE: you may need to double up if the salad is huge.
OK now blend.
Create the bed of lettuce and add the toppings. I have a few slices of Italian crusty bread that I will tear and add on top along with a few pine nuts.
Drizzle the dressing and enjoy. It is a nice match to that spicy pizza. Wine selection is up to you. A light white or a fruity red will match perfectly. If you are a ‘beer guy,’ beer will complement the pizza, but perhaps not the salad.