Cranberry, Pear, Provolone Salad Pizza Recipe

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Try this superb Reed Alexander recipe for Cranberry, Pear, Provolone Salad Pizza! 

 

Makes 100 servings.

RECIPE

Pizza

  • 100 whole-grain flatbreads
  • 8 lbs salad mix
  • 7.3 lbs dried cranberries
  • 3.4 each #10 cans of drained pears or 50 each fresh pears (120 to 150 count)
  • 12.5 lbs reduced fat provolone cheese, chunked
  • 6.3 lbs walnuts, chopped (optional)
  • Kewl Raspberry Vinaigrette Dressing
  1. Place flatbread in a 30 oz. bowl.
  2. Add salad mix and dried cranberries.
  3. Arrange sliced pears around perimeter of salad.
  4. Top with provolone cheese and walnuts (optional).
  5. Serve with 1 oz of Kewl Raspberry Vinaigrette Dressing.

 

Kewl Raspberry Vinaigrette Dressing (Serving size: 1 oz)

  • 1¼ pints olive oil
  • 2 cups raspberries, frozen, unthawed
  • 1¼ cups lime juice
  • 1½ quarts water
  • 1 tablespoon black pepper
  • 8 oz honey
  1. Combine all ingredients in mixer bowl.
  2. Blend for 3 minutes at medium speed.
  3. Cover and refrigerate at 41°F or below until service.
  4. For best results, refrigerate overnight to develop flavor.
  5. Stir or shake well before serving.
  6. Portion with 1 oz ladle.

NUTRITION INFORMATION

  • Calories: 620
  • Total fat: 22.5g
  • Saturated fat: 6.75g
  • Trans fat: 0g
  • Sodium: 624mg
  • Carbohydrates: 75.67g

SERVING INSTRUCTIONS

  • Place flatbread in a 30 oz bowl.
  • Add 1/2 cup of salad mix and 1/4 cup sliced cucumbers.
  • Place #12 scoop of Kewl Tuna Salad on top of salad.
  • Top with 1/2 cup of grape tomatoes.

For One Serving

  • 1 whole-grain flat bread
  • 1/2 cup salad mix
  • 1/4 cup dried cranberries
  • 1/4 cup sliced pears or 1/2 fresh pear, sliced
  • 2 oz reduced fat provolone cheese, chunked
  • 1 oz walnuts, chopped (optional)
  • 1 oz Kewl Raspberry Vinaigrette Dressing
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