You know those days when you really want to indulge in something unhealthy, but you really shouldn’t?
Well, I’ve taken to putting a small portion of that unhealthy craving on a salad. Every time, my craving is satisfied and I have zero regrets about a small indulgence when it’s on top of a yummy loaded salad.
Want a pile of my friend coconut tempeh nuggets dripping in sweet chile sauce? Put a few on a salad with some chile sauce in a light dressing.
Want onion rings? Fry up a few little strings of onion and throw those on a salad.
Want pizza? I’ve got you covered with this pizza roll salad.
Actually, I made this recipe because I wanted crescent rolls. Mmmmm, crescent rolls. But it turned into a pizza salad! Veggie pizza toppings and marinara-and-cheese-filled crescent rolls make for a seriously fun dinner!
Sooooo let’s eat!
- 1 container crescent rolls*
- 2 T marinara sauce
- 2 T Daiya mozzarella cheese (or whatever your favorite vegan cheese is)
- 1/2 C marinated artichoke hearts
- 1 shallot, minced
- 1 C mushrooms
- 1/4 C kalamata olives, sliced
- 1/4 C sun dried tomatoes
- 2 T olive oil
- 2 T balsamic vinegar
- 6 C greens of coice
- optional: whatever your favorite pizza toppings are!
- *Luckily, it's very easy to find vegan crescent rolls. Trader Joe's and Whole Foods both carry them, I imagine most health food stores do, and even the Pillsbury Reduced Fat rolls are vegan (just full of chemicals)!
- Preheat oven to 375 degrees. Pop open that crescent roll container and take the rolls out - try to keep them in one sheet as best as you can. The rolls will be perforated into 8 triangles, but you want to seal those diagonal perforations up again to make 4 rectangles. Once you do that, take each of the 4 rectangles, spread a little marinara on it, leaving a little border. Top with cheese and roll up.
- Place on an oil-sprayed baking sheet and bake for 15 minutes until puffy and golden and awesome.
- While the rolls are baking, heat a large skillet over medium-high heat. Add the marinated artichoke hearts first - don't drain them too thoroughly, you're going to use the oil that they're covered in to help you saute! After a minute, add your mushrooms and shallot and cook for about 5 minutes, until everything is turning golden.
- To make the dressing, just mix the balsamic vinegar and oil together (I used Tuscan herb flavored olive oil.)
- When the crescent rolls are done and have cooled enough to touch them, slice them up, and pile them and the rest of the ingredients on your bed of greens!
- Calories: 344; Calories from Fat: 212; Total Fat: 23.5g; Saturated Fat: 4.7g; Sodium: 754mg; Total Carbohydrates: 31.0g; Dietary Fiber: 3.5g; Sugars: 7.5g; Protein: 6.6g