Pizzeria Salad - Cooking for One on Beyond Bachelor Salad Magazine

Beyond Bachelor Salad

Pizzeria Salad

This simple salad is based on a salad served at Pizza Mia in Olympia, Washington. They heap on the mozzarella and olives so it's maybe not the lowest cal way to start a dinner out, but with dinner in, it's easier to control the calories.

Serve this salad alone with crusty French bread, or as a side with a slice of pizza or lasagna.

Cooking for one or two

1-2 cups iceburg lettuce, chopped
1 - 2 oz. pkg. mozzarella cheese stick
1/4 cup chopped olives
1 Roma tomato, quartered
1 tbsp. Italian dressing

Famiy Size

3-4 cups iceburg lettuce, chopped
4 - 2 oz. pkg. mozzarella cheese stick
3/4 cup chopped olives
4 Roma tomato, quartered
1/4 cup Italian dressing

Chop lettuce into small pieces. Grate the cheese stick and chop the olives. Cut the tomato into quarters. Place the lettuce on a salad plate, then top with the shredded cheese and olives. Arrange the tomatos around the sides of the salad. Drizzle with Italian dressing just before serving.

Why Use Cheese Sticks

I used cheese sticks for this recipe because it's easy to control the portions.

Another advantage is that a bag of cheese sticks lasts longer than a standard mozzarella ball. Open the mozzarella ball and it'll turn moldy and dry out before a single cook gets around to using it up. Cheese sticks will keep for weeks or months because everything stays sealed until it's used.

Visit any local kitchen supply shop for kitchen supplies such as small appliances, pie pans and


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