We put a twist on the traditional way to eat a salad. Lose the bowl and the fork and try these delicious Venice Bakery gluten-free salad adaptations!
Normally, you pair a side salad with your pizza. This time, the salad tops the pizza. The twist on the traditional pairing is the perfect combination of crisp pizza crust with fresh, crunchy greens. A chopped salad tossed with vinaigrette dressing, and if you like, garnished with thinly sliced prosciutto, salmon or tuna, makes a unique yet incredibly delicious topping to our gluten-free pizza crusts. Thanks Fine Cooking for this recipe!
Ingredients:
- Venice Bakery Gluten-Free Pizza Crust
- 1 shallot, minced
- 2 Tbs. red wine vinegar
- 2 Tbs. olive oil, plus 3 Tbs., and extra for greasing the pan
- Leaves from 4 sprigs thyme or 1 scant tsp. dried
- Kosher salt
- Black pepper
- Fresh lemon juice
- One 6-oz. jar marinated artichoke hearts (about 1 cup), drained and roughly chopped
- 1/2 pint cherry tomatoes, halved
- 1 small cucumber, halved lengthwise and thinly sliced
- 2 Tbs. capers, rinsed
- 6 large handfuls of assorted lettuces, torn into bite-size pieces
- One 5-oz. can tuna packed in oil, drained, or 1/4 lb. thinly sliced prosciutto (optional)
- 1/2 cup crumbled feta cheese (about 2 oz.)
Instructions:
- Preheat oven to 475 degrees F. In a large bowl, combine the shallots and vinegar, then set aside.
- Brush the crust with the 2 Tbs. oil. Sprinkle the thyme evenly over the dough, press the leaves into it a bit, and season with salt and pepper. Bake the crust, rotating the pan halfway through, until golden brown on the bottom and the edges start to pull away from the sides of the pan, about 8-10 minutes.
- Meanwhile, to the bowl with the shallots and vinegar, add a splash of lemon juice and the remaining 3 Tbs. oil. Season with salt and pepper, then whisk together. Check the seasonings by quickly dipping in a piece of lettuce, shaking it off, and tasting. Top the dressing with the tomatoes, artichoke hearts, cucumbers, capers, lettuce, and tuna (if using) and set aside without tossing.
- When the crust is ready, transfer it to a cutting board. Toss the salad, check the seasonings, then mound it evenly over the crust, leaving a narrow border around the edges. Lay the prosciutto or salmon slices (if using) across the salad and scatter the feta over top. Cut the pizza salad and serve.
- It’s a Wrap!
Wraps are not only a great lunch alternative to sandwiches, but they’re also a fantastic way to switch up your favorite leafy greens. Simply wrap your tossed salad in one of our Venice Bakery Gluten-Free Tortilla Wraps for an easy-to-pack, no fuss but tasty lunch! If you’re looking for a new salad to satisfy your taste buds, try wrapping up this Feta, Strawberries and Almonds Salad, courtesy of Food & Wine.
Ingredients:
- Venice Bakery Gluten-Free Tortilla Wraps
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 2 tablespoons red wine vinegar, preferably Banyuls
- 1/3 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 12 cups packed assorted baby lettuces (about 6 ounces)
- 1 quart strawberries, hulled—small berries halved, large ones quartered
- 4 ounces feta (preferably French), crumbled (1 cup)
- 1 cup smoked almonds, chopped
Instructions:
- In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.
- Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well, spoon on to the wrap, roll up the wrap and enjoy!
- It’s Greek to Me
Our Gluten-Free Flatbreads add the perfect extra Mediterranean flare to spice up your everyday Greek salad. Slice and toast our flatbread and serve a tossed Greek or Mediterranean style salad atop the slices. It’s more of a tapas approach to your lunchtime staple. Using the salad as a garnish to the flatbread adds a refreshing and crispy edge. Try with this Greek Salad recipe, courtesy of Fine Cooking.
Ingredients:
For the tapenade:
- 1 medium clove garlic
- 1/2 cup pitted Kalamata olives
- 1 Tbs. extra-virgin olive oil
- 1-1/2 tsp. red wine vinegar
For the salad & flatbread:
- Venice Bakery Gluten-Free Flatbread
- 1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
- 1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
- 3/4 cup crumbled feta
- 1/2 cup finely diced radishes (about 4 medium)
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 1 tsp. dried oregano
- Freshly ground black pepper
- 4 cups lightly packed baby spinach leaves
Instructions:
- To make the tapenade, put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.
- In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. In another bowl, combine the 1/2 cup of spinach and 1/2 cup of salad mixture. Slice the Venice Bakery Flatbreads. Pile the spinach and salad mixture on the slices. Divide the tapenade among the slices, spreading it evenly.
