Pepperoni pieces are a spicy surprise in a colorful, crunchy salad tossed with an easy, homemade dressing.
medium red bell pepper
package (5 oz) pepperoni links, diced
tablespoons olive or vegetable oil
tablespoons sherry vinegar
teaspoon garlic salt
bag (10 oz) ready-to-eat romaine lettuce
cup grape tomatoes
can (15 oz) Progresso™ chickpeas, drained, rinsed
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.
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.
Cut roasted pepper into thin bite-size pieces.
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.
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 PER SERVING
Serving Size: 1 Main-Dish Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.