Arugula Salad Pizza

Arugula Salad Pizza

Here’s how you rethink your plate: a fresh green salad and whole grain pizza all in one meal that you can whip up in 40 minutes. Now that’s quick and delicious eating for even the busiest night of your week! Pair it with my hearty Red Lentil Soup with Root Vegetables for a completely satisfying meal.

Serves 8 (1 slice each)

Ingredients:

  • ONE 16-OUNCE PACKAGE (454 G) REFRIGERATED WHOLE GRAIN PIZZA DOUGH, OR WHOLE GRAIN PIZZA DOUGH PREPARED FROM A MIX
  • CORNMEAL
  • 1/3 CUP (86 G) MARINARA SAUCE
  • 1½ TEASPOONS DRIED OREGANO
  • 1 CUP (112 G) SHREDDED PLANT-BASED CHEESE (SEE NOTES)
  • 2 CUPS (62 G) MIXED FRESH ARUGULA AND BABY SPINACH
  • 1½ CUPS (224 G) FRESH CHERRY TOMATOES (YELLOW), HALVED
  • ½ MEDIUM RED BELL PEPPER, DICED
  • 1 RIPE MEDIUM AVOCADO, SLICED
  • ¼ CUP (31 G) ROASTED PISTACHIOS
  • 1 TABLESPOON BALSAMIC VINEGAR
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

Instructions:

  1. PREHEAT THE OVEN TO 350°F (180°C). ROLL OUT THE PIZZA DOUGH TO FIT A 14-INCH PIZZA PAN OR PIZZA STONE. SPRINKLE THE PAN OR STONE WITH CORNMEAL AND FIT DOUGH ON TOP.
  2. SPREAD THE MARINARA SAUCE ONTO THE DOUGH AND SPRINKLE THE OREGANO AND PLANT-BASED CHEESE OVER IT. PLACE THE PAN OR STONE IN THE OVEN AND BAKE FOR 30 TO 35 MINUTES, UNTIL THE CRUST IS GOLDEN AND FIRM TO THE TOUCH.
  3. AT THE LAST MINUTE BEFORE SERVING, REMOVE THE CRUST FROM THE OVEN AND TOP WITH THE ARUGULA AND BABY SPINACH, TOMATOES, BELL PEPPER, AVOCADO, AND PISTACHIOS. THE GREENS WILL WILT QUICKLY.
  4. DRIZZLE WITH THE VINEGAR AND OLIVE OIL. SERVE IMMEDIATELY.

Note: Omit the plant-based cheese, if desired.

Variation: Substitute other firm greens, such as baby kale or chopped collard greens, for the arugula and baby spinach.

Per Serving: 276 calories, 12 g protein, 36 g carbohydrate, 8 g fat, 1 g saturated fat, 8 g fiber, 6 g sugar, 466 mg sodium

Star Nutrients: vitamin C (28% DV), vitamin A (11% DV), vitamin K (19% DV), calcium (15% DV), iron (11% DV)

Recipe from Plant-Powered for Life (The Experiment, 2012) by Sharon Palmer, RDN©


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Vegetable and Herb Orzo Salad

Vegetable and Herb Orzo Salad

Here’s a light summer recipe full of fresh ingredients that are the key to this simple Mediterranean pasta salad. Corn gives the salad an unexpected sweet crunch, while Kalamata olives offer a tangy contrast for a light and healthy side dish or entree.  Try this special summer recipe from Red Gold – Vegetable and Herb Orzo

Ingredients

1 cup orzo pasta, cooked and drained
1 (14.5 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans  of diced tomatoes with basil, garlic & oregano, drained
1/2 cup chopped red bell pepper
1/4 cup sliced Kalamata olives
1/4 cup chopped onion
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper to taste
1/4 cup crumbled feta cheese


 

Directions

  • IN A LARGE BOWL COMBINE PASTA, CORN, DICED TOMATOES, BELL PEPPER, OLIVES, ONION, BASIL AND PARSLEY; MIX WELL.
  • IN A JAR WITH A TIGHT-FITTING LID, COMBINE THE OIL, VINEGAR, SALT AND PEPPER; SHAKE WELL. POUR OVER SALAD AND TOSS TO COAT. SPRINKLE WITH CRUMBLED FETA CHEESE.
PREP: 25 minutes
COOK: 0 minutes
SERVINGS: 8
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Tomato-Basil Steak Salad

Tomato-Basil Steak Salad

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Diced tomatoes with green peppers and onion add extra flavor to the vinaigrette dressing for this quick grilled steak salad. Check out this recipe from Del Monte: Tomato-Basil Steak Salad
Ingredients
  • 12 OZ BONELESS BEEF SIRLOIN STEAK, TRIMMED
  • SALT AND BLACK PEPPER, OPTIONAL
  • 6 CUPS TORN ROMAINE LETTUCE
  • 1 YELLOW BELL PEPPER, THINLY SLICED
  • 6 PEPPERONCINIS, SLICED THINLY IN ROUNDS
  • 1 CUP (4OZ.) CRUMBLED REDUCED-FAT FETA CHEESE
  • ⅓ CUP OLIVE OIL
  • 3 TBSPS. CIDER VINEGAR
  • 2 CLOVES GARLIC, MINCED
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH GREEN PEPPER AND ONION
  • ¼ CUP CHOPPED FRESH BASIL [OR 1 TBSP. DRIED BASIL ]
 
Instructions
  1. HEAT GRILL OR GRILL PAN TO MEDIUM-HIGH HEAT. SEASON STEAK WITH SALT AND PEPPER, IF DESIRED. COOK STEAK 4 MINUTES ON EACH SIDE OR TO DESIRED DONENESS. LET STAND ON CUTTING BOARD 3 MINUTES BEFORE SLICING. COOL COMPLETELY.
  2. MEANWHILE, FOR DRESSING, WHISK TOGETHER OIL, VINEGAR, GARLIC AND SALT AND PEPPER, IF DESIRED, IN A MEDIUM BOWL. STIR IN TOMATOES AND BASIL. ADD STEAK; TOSS TO COAT WITH DRESSING.
  3. TO SERVE, ARRANGE EQUAL AMOUNTS OF LETTUCE AND BELL PEPPERS ON 4 DINNER PLATES. TOP WITH EQUAL AMOUNTS OF STEAK MIXTURE, AND SPRINKLE WITH PEPPERONCINIS AND FETA.
 
 
 
 
 
 
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Caprese Tossed Salad

Caprese Tossed Salad

Prep time:  
Total time:  
 
Serves: 6
 
Here’s a budget stretching recipe from Redpack (only $1.28 per serving) that’s also low fat and vegetarian. Caprese Tossed Salad
Ingredients
  • 1 (28 OUNCE) CAN REDPACK® DICED TOMATOES IN JUICE, DRAINED
  • 1 POUND FRESH MOZZARELLA CHEESE, CUT INTO ½ INCH CUBES
  • 4 CUPS FRESH SPINACH, PACK LEAVES AND COARSELY CHOP
  • 1½ TEASPOONS KOSHER SALT
  • ½ RED ONION, SLICED THIN
  • ½ CUP CHOPPED FRESH BASIL
  • ½ CUP BALSAMIC VINAIGRETTE
 
Instructions
  1. IN A LARGE SERVING BOWL, TOSS TOGETHER REDPACK® DICED TOMATOES IN JUICE, CHEESE, SPINACH AND SALT.
  2. IN A SMALL BOWL, WHISK TOGETHER OIL AND VINEGAR. POUR OVER SALAD AND TOSS WELL. SPRINKLE THE OREGANO OVER THE TOP AND TOSS AGAIN.


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Antipasto Salad with Pasta

Antipasto Salad with Pasta

Prep time:  
Total time:  
 
Serves: 6
 
Enjoy antipasto as a salad with Red Gold or Redpack Italian flavored tomatoes, cauliflower, green pepper and mozzarella cheese flavored with mini pepperoni.
Ingredients
  • 8 OUNCES BOW TIES PASTA, COOKED, RINSED AND DRAINED
  • 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES WITH GARLIC & OLIVE OIL, DRAINED
  • ¼ CUP LOW FAT ITALIAN DRESSING
  • 2 CUPS CAULIFLOWER FLORETS
  • ½ CUP MINI PEPPERONI
  • ½ CUP CHOPPED GREEN BELL PEPPER
  • ¾ CUP CUBED MOZZARELLA CHEESE
 
Instructions
  1. STIR TOGETHER RED GOLD® PETITE DICED TOMATOES WITH GARLIC & OLIVE OIL AND DRESSING IN A LARGE BOWL. ADD PASTA AND ALL REMAINING INGREDIENTS; TOSS TO COMBINE AND COAT VEGETABLES WITH DRESSING.
  2. SERVE IMMEDIATELY OR REFRIGERATE UNTIL COLD.
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social: