Chopped Pizza Salad

With spring around the corner I'm starting to think of creative ways to get more Greens in my diet.

As we are starting to see the leaves beginning to bud, and the earth waking up from its slumber its time to start living by the rhythms of nature and embrace the "Wood" time that is starting to filter in. Eating greens in spring is essential to detoxify the body after a heavy winter, boost immunity with essential vitamins (A, C, K), and support heart/brain health. These nutrient-dense foods (spinach, kale, arugula) are at their freshest, offering high levels of chlorophyll and fibre which help improve digestion and combat fatigue

Chopped Salad Pizza

Serves 4 – 6 persons

Ingredients

9 oz of spinach

1 pint of cherry tomatoes, halved

¾ cups salami sliced in thin strips

½ cup crumbled feta cheese

½ cup sliced kalamata olives

¼ cup parsley – or any other herbs you like

Italian Dressing

½ cup olive oil

2 tbsp white vinegar

½ tsp coarse salt (less if using table salt)

½ tsp dried basil

½ tsp dried oregano

1 garlic clove (minced)

Pizza

2 pizza crusts (I used Nann bread)

14 oz jar pizza sauce

13ox shredded mozzarella cheese

Instructions

Dressing: blend all dressing ingredients together

Salad: Toss all your salad ingredients together with as much dressing as you’d like. 

Assembly:  Top the pizza with salad, cover with a layer of mozzarella, bake until cheese is bubbling and slightly brown, Cut and serve. 

Yummy!

❤ Becca