Pizza Salad

Yield: 4 servings

8 ounce can tomato sauce
2 Tablespoons minced onion
1 Tablespoon red wine vinegar
1 teaspoon Italian seasoning
Salt to taste
Red pepper flakes, crumbled, to taste
1 to 2 heads leafy green lettuce
3 med ripe tomatoes, cored and sliced
4 to 5 oz thinly sliced mozzarella or provolone cheese, cut into wide
strips
3 to 4 ounce package thinly sliced Genoa or other hard salami
1 cup thinly sliced mushrooms
6 ounce jar marinated artichoke hearts, drained
1/2 cup pitted black olives, sliced
Sweet green pepper strips for garnish

Combine tomato sauce, onion, vinegar, Italian seasoning, salt and red
pepper flakes in a small bowl. Chill. Arrange a double layer of
lettuce leaves on a 12 inch round flat plate to form the crust. Arrange a
layer of tomato slices, then cheese and salami over lettuce. Top with
mushrooms, artichokes and olives. Garnish with pepper strips. Drizzle
with some of the tomato dressing. Pass remainder.

Source: Family Circle


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