Roasted Pepper and Pepperoni Tossed Salad

Pepperoni pieces are a spicy surprise in a colorful, crunchy salad tossed with an easy, homemade dressing.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

2406ef91-6132-4489-8a66-997fe8323a3a

Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

1: medium red bell pepper

1: package (5 oz) pepperoni links, diced

3: tablespoons olive or vegetable oil

2: tablespoons sherry vinegar

1/2: teaspoon garlic salt

1: bag (10 oz) ready-to-eat romaine lettuce

1/2: cup grape tomatoes

1: can (15 oz) Progresso® chick peas, drained, rinsed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
2 Meanwhile, line microwavable plate with microwavable paper towels. Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.
3 Cut roasted pepper into thin bite-size pieces.
4 In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended. In large bowl, toss lettuce, roasted pepper, pepperoni, tomatoes and chick peas with oil-and-vinegar dressing.