Artichoke-Pepperoni Tossed Salad Recipe

Artichoke-Pepperoni Tossed Salad Recipe photo by Taste of Home

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Angie Smith of Clarksville, Tennessee modeled this colorful and festive salad after one she and husband Bob first tasted in an Italian restaurant. “It’s so fast, fresh and goes with almost any pasta meal I make,” she says. “It takes only minutes to prepare, and you can vary the recipe by substituting different cheeses or Italian ham. ”

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Artichoke-Pepperoni Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 package (10 ounces) ready-to-serve salad greens
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 ounces) shredded Italian cheese blend, optional
1 package (3-1/2 ounces) sliced pepperoni
1/4 cup chopped red onion
1 jar (2 ounces) sliced pimientos, drained
1/3 to 1/2 cup Italian salad dressing

Directions

In a large salad bowl, combine the greens, artichokes, cheese if desired, pepperoni, onion and pimientos. Drizzle with dressing and toss to coat. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving (1-1/3 cups) equals 164 calories, 12 g fat (3 g saturated fat), 14 mg cholesterol, 708 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Artichoke-Pepperoni Tossed Salad in Simple & Delicious November/December 2006, p19