The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.
- 1 cabbage head
- 1 Tbsp 24% vinegar
- 1 Tbsp water
- 2 Tbsp mild olive oil
- Dried oregano
- Salt & pepper
- Mix the vinegar, water and olive oil with the seasoning in a bowl.
- Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
- Toss well and leave for a while, preferably over night.
We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.
It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.
Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.
Cecilia & Magnus