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Roasted Pepper and Pepperoni Tossed Salad

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

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

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™ chickpeas, drained, rinsed

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 chickpeas with oil-and-vinegar dressing.

Expert Tips

Use jarred roasted red peppers instead of roasting your own.

If the outer casing on the pepperoni is tough, remove it from the pepperoni before dicing and microwaving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Main-Dish Serving
Calories
310
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
580mg
24%
Total Carbohydrate
22g
7%
Dietary Fiber
6g
23%
Sugars
2g
2%
Protein
12g
12%
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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