Mason Jar Pizza Salad

Pizza Pizza Pizza Pizza might be the thing I love most in the world. I'm still searching for a substitute that supports my health and fitness goals. Or, maybe I don't need a substitute, but to really enjoy a piece or two once in awhile. And I mean really enjoy them. Not just mindlessly scarf mediocre slices.

Hmm my favorites are Mellow Mushroom, Harvest Pizza, and Romeo's. (Sorry if you are far away and don't know what I'm talking about--come to Columbus, OH for a visit soon!) What's your favorite pizza joint? Favorite toppings? Favorite comfort food? Let's chat about incorporating those favorites into a healthy eating plan that will get YOU to YOUR GOALS!

Have any of you tried cauliflower pizza crust? That's next on my list of experiments....

Anyway--This salad is adapted to fit my tastes from the Beachbody Blog. And again, it comes in my favorite container to take to work for lunch: The Mason Jar!

3 tsp. olive oil
3 Tbsp. red wine vinegar
3 Tbsp. tomato sauce, no sugar added
1.5 tsp. dried oregano
Sea salt and ground black pepper (to taste; optional)

3 cups fresh arugula
3 cups romaine lettuce
1 container fresh basil leaves, torn into pieces
1.5 cups halved cherry tomatoes
1 medium green bell pepper, diced
3/4 cup sliced mushrooms
about 6 bocconcini (small mozzarella balls) (about 3 oz.)
3 pinches crushed red pepper (optional)
Preparation: (makes 3 jars to make your meal prep easier!)

1. To make dressing, combine oil, vinegar, tomato sauce, and oregano in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside.

2.  Pour 1/3 of the dressing into the bottom of each mason jar.

3. Layer 1/3 of the green peppers in the jar, on top of the dressing.

4. Next comes the tomatoes--layer 1/3 on top of the green peppers in each jar.

5. Layer 1/3 of the mushrooms on top of the tomatoes in each jar.

6. Layer 1/3 of the basil next and then put the mozzarella balls on top. Sprinkle on some crushed red pepper if you like things a little spicy (ohhh spicy!)

7. Top the jars off with a big handful of romaine and then some arugula. (You can sub spinach or mixed greens, but the romaine gives it a nice crunch so I don't recommend skipping that.)

8. Cap your jars and take them wherever! I like to dump it all out into a big bowl when I'm ready to eat.

You can mess around with ingredients you like. The original recipe calls for croutons, onion and black olives, but I don't really love those things, so I left them out. Whatever you add, just remember to put the hardiest things on the bottom, near the dressing so the rest of it doesn't get soggy.

If you try this, let me know what you think!

I count this as 2 green containers, 1 blue container and 1 orange container.


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