Salad tastes like pizza without calorie excess

Our favorite pizza place makes the best salads, but sometimes the temptation to dine on a pie is too much.

This entree salad combines some of our favorite pizza toppings in a tomato-y vinaigrette that reminds us of pizza sauce, without the calories and carbohydrates of a bulky crust.

Hand-Tossed Pizza Salad for Two

For the dressing:

1 tablespoon tomato paste

Water

2 tablespoons balsamic vinegar

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon granulated sugar

Salt and ground black pepper

For the salad:

4 generous cups chopped romaine lettuce and baby spinach leaves

16 slices turkey pepperoni, divided use

1/3 cup shredded part-skim milk mozzarella

¾ cup halved cherry tomatoes

½ cup thinly sliced red or yellow bell peppers

A few rings thinly sliced red onion (see note)

2 tablespoons torn fresh basil leaves

¼ cup croutons

2 tablespoons freshly grated parmesan cheese

In a small bowl, whisk the tomato paste with 2 tablespoons of water until smooth. Whisk in the vinegar, olive oil, garlic powder, oregano, sugar, salt and pepper. If desired, thin with 1 to 2 teaspoons more water. Set aside.

Place the lettuce in a large bowl. Cut 10 of the pepperoni slices in half and add them to the bowl. Add the mozzarella, tomatoes, bell peppers, onion and basil. Pour the dressing over the salad and toss gently, but thoroughly. Divide the salad between two plates. Top with remaining pepperoni, croutons and parmesan.

Makes 2 servings.

Note: To reduce the “bite” in the onion, soak the slices in cold water for 5 minutes, then drain and pat dry.

Nutrition information: Each serving contains approximately 250 calories, 16 g protein, 13 g fat, 13 g carbohydrate, 5 mg cholesterol, 580 mg sodium and 3 g fiber.

Dietary exchanges: 2 vegetable, 2 lean meat, 1 ½ fat, 1 carbohydrate Recipe adapted from Eat What You Love Everyday by Marlene Koch (April 22, Running Press)