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Supreme Salad

Baby spinach topped with roasted mushrooms, onions, peppers, pepperoni,  meatballs, olive and cheese tossed with a marinara vinaigrette dressing.

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WHAT’S GOING ON HERE:

Spinach: Spinach is a harder green that stands up well to dressings and warm vegetables. The spinach isn’t going to wilt up too much but pick a sturdy green that can hold the toppings well.

Roasted Peppers and Onions: Lightly roasting the peppers and onions helps soften up their textures. Simply season them with olive oil, salt and peppers to enhance the flavor. Roasting the peppers and onions are a great do ahead for shortening up the prep process.

Olives & Mushrooms: Since this recipe is based off a supreme pizza naturally olives and mushrooms will follow. Roast the mushrooms along side the peppers and onions. Add any addition veggies you have on hand.

Marinara Vinegarette: The marinara vinegarette is simple. Its a combination of olive oil and vinegar with a splash a marinara sauce. the marinara sauce permeates the vinegarette which ties the salad all together.

Meatballs: Leftover meatballs can always be put to good use. Simply leave them not tossed in sauce so that you can get a better handle on them and toss them in a salad. The no prep additions are always a nice touch.

Pepperoni: Pepperoni slices are always great to have on hand. The spicy pepperoni adds a little spice to the salad. Its a simple step that requires no additional labor on your part.

TIPS & TRICKS FOR THE BEST SUPREME SALAD

roasting the veggies: roasting the veggies should be kept simple. lightly toss the veggies in olive oil salt and pepper. Place them into a preheated oven and roast  for 10 minutes. enough to soften the vegetable but not cook all the texture out of it.

mixing the salad: when mixing the salad make sure the roasted veggies have cooled to the touch before tossing it into the salad.  If you’ve made too many roasted veggies store them then toss it into your next sandwich or wrap.

making the vinegarette: making the vinegarette is simple. its just equals parts oil and vinegar with a splash of marinara sauce. make sure before serving the dressing you shake or whisk it up very well. so the oil and vinegar doesn’t separate.

SIMILAR INGREDIENTS TO:

SOUTHWESTERN SHRIMP SALAD

CHEF’S SALAD + GOLDEN RANCH

CHOPPED CHERRY & SPINACH SALAD

ENJOY THIS RECIPE WITH:

CHICKEN AND FETA SALAD

ROASTED LEMON CHICKEN + BLACK TRUFFLE PASTA

BUCATINI AND MEAT SAUCE

Supreme Salad

Supreme Salad
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INGREDIENTS

  • 3c Baby Spinach
  • 2Tb Olive Oil
  • Salt
  • Pepper
  • 3 Mini Sweet Peppers
  • 1/2 Red onion, thick sliced
  • 4oz Mushrooms, sliced
  • 1/4c Black Olives, sliced
  • 1/4c Mozzarella Cheese, grated
  • 1tsp Oregano, fresh
  • 4 Meatballs, halved
  • 10 Pepperonis
  • MARINARA VINAIGRETTE
  • 1/4c Marinara Sauce
  • 1/4c Olive Oil
  • 1/4c Red Wine Vinegar
  • 1tsp Crushed Red Pepper Flakes
  • 1/2tsp Salt
  • 2tsp Italian Herb Seasoning
  • 1tsp Black Pepper
  • 1Tb Parmesan Cheese

INSTRUCTIONS

  • Combine all the ingredients listed under marinara vingegrette.
  • Toss the mini sweet peppers, mushrooms and sliced red onions in olive oil. Lightly season with salt and pepper. Place onto a lined baking sheet.
  • In preheated 350f oven place in vegetables then roast for 10 minutes.
  • Once removed from the oven allow to cool to the touch.
  • Once cooled removed the seeds and stems from the pepper and chop.
  • Chop up the cooled onion.
  • To build the salad. Place the baby spinach at the bottom add the meat and cheese, along with the roasted veggies. Add in the fresh herbs. Toss with the vinaigrette right before serving.
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