California Pizza Kitchen White Balsamic Provencal Salad Recipes

CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

Steps:

• Vinaigrette Preparation.
• n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
• Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
• Salad Preparation:.
• In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
• Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT

Steps:

• For dressing:.
• Whisk together all ingredients well.
• Chill until serving.
• Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
• For the salad:.
• Toss field greens, fruits and celery, if included, in desired amount of dressing.
• Place evenly divided portions on two large, chilled plates.
• Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
• Voila! Enjoy!

SALAD PIZZA WITH WHITE BEANS AND PARMESAN

Steps:

• Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
• In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
• Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
• Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
• Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.