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 min
  • total time 30 min
  • ingredients 8
  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Main-Dish Serving
    Calories
    310
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    580mg
    580%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    6g
    6%
      Sugars
    2g
    2%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    30%;
    Calcium
    6%;
    Iron
    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 Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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