California Pizza Kitchen Romaine Watercress Salad W Balsamic B Recipes

CALIFORNIA PIZZA KITCHEN ROMAINE-WATERCRESS SALAD W/ BALSAMIC-B

Steps:

• In a blender, process basil, gorgonzola and vinegar. Then, on a slower speed, blend in oil briefly. Set aside in refrigerator to chill.
• Later, in a large mixing bowl, combine the greens.
• Add dressing and toss to coat all leaves.
• Transfer the dressed greens to several chilled serving plates. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.

COOL CALIFORNIA PIZZA

Steps:

• Unroll crescent dough and separate into triangles; on a baking stone, arrange dough triangles into a circle with their points toward the center; with a lightly floured rolling pin, roll dough into a 12-inch circle, pressing seams together to seal.
• Bake at 350°F for 12-15 minutes or until light golden-brown; remove from oven and cool completely.
• Stir together Parmesan and cream cheeses until smooth; add garlic and half the basil; mix well.
• Spread cream cheese mixture evenly over top of baked crust; top with vegetables and remaining basil; cut into squares.
• NOTE: Two teaspoons dried basil my be used if you don't have fresh basil.

CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

Steps:

• Vinaigrette Preparation.
• n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
• Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
• Salad Preparation:.
• In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
• Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.