Ingredients:
Iceberg lettuce (salad in a bag or tear into bite-size pieces)
Baby spinach
Fresh basil (chopped)
Cherry or grape tomatoes (ripe and whole)
Green pepper (sliced thin and cut in half)
Red onion (sliced thin and quartered)
Black olives (optional)
Shaved parmesan cheese
Mozzarella cheese (cubed) or large pearls of fresh mozzarella
Pepperoni slices
Garlic bread croutons
(or anything else you like on a pizza – such as mushrooms, anchovies, jalapenos, broccoli, etc.)
Directions:
Place batches of pepperoni slices in a single layer on a non-stick frying pan on medium heat. Sauté until slices crisp up on the edges and the center becomes concave before flipping and sautéing the other side. Cook until pieces are crisp on both sides (pepperoni will shrink in size). Place cooked slices of pepperoni on napkins to soak up any excess oil. Repeat until all the pepperoni is cooked. Place aside. In a large salad bowl add iceberg lettuce, baby spinach, basil, tomatoes, green pepper, red onion, and black olives. Toss gently. Add cheese, pepperoni, and croutons just before serving. Great with Ranch and Caesar dressing or try making your own pizza sauce dressing (see recipe).