Roasted Pepper and Pepperoni Tossed Salad

Roasted Pepper and Pepperoni Tossed Salad

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

main-dish

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
  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.
Makes 6 main-dish servings or 9 side-dish servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Main-Dish Serving)
  • Calories 310
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 580mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 6g,
    • Sugars 2g),
  • Protein 12g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.