Get your pizza fix without compromising all your hard work in the gym. You can get all
your favorite italian flavors with the cheese, onions, tomatoes, and spices by serving
them on top of leafy greens instead of a carb-heavy dough. This salad serves two with
more than enough dressing to go around. Serve the dressing on the side and dip your
fork in it prior to stabbing a bite to cut down on calories.
For the salad:
1 heaping cup grape tomatoes
1 teaspoon olive oil
2 cups baby arugula
2 cups baby spinach
8-10 basil leaves, torn into bite sized pieces
14 Kalamata olives
1/4 small red onion, thinly sliced
20 fresh mozzarella pearls
8 small slices shaved Parmesan cheese
2 slices whole grain, no sugar added bread, such as Ezekiel bread
1 garlic clove, halved
For the dressing:
3/4 cup balsamic vinegar
1/2 cup olive oil
2 garlic cloves, pressed
2 teaspoons dried parsley
1 teaspoon dried oregano
Heat olive oil in a medium pan over medium heat. Add the tomatoes and cook, stirring
occasionally, until they begin to burst and brown, about 10 minutes. Remove from the
heat and allow to cool slightly.
While the tomatoes are cooking, assemble the dressing. Combine all ingredients in a
mason jar or small bowl and shake or whisk until thoroughly combined.
In a large bowl, toss arugula, spinach, basil, olives, onion, mozzarella, and cooled
tomatoes. Divide between two plates.
Toast the bread, then rub each warm slice with the cut side of the garlic. Cut the bread
into cubes and place cubes and Parmesan cheese on top of the plated salad. Serve
with small cups of dressing.
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