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“This salad first had bacon, but I opted for pepperoni. I just snip it up with a kitchen shears and sprinkle it on. It’s a good way for kids to get their vegetables.” Lee Deneau - Lansing, Michigan
This recipe is:
Quick
Nutritional Facts 2/3 cup equals 312 calories, 23 g fat (4 g saturated fat), 16 mg cholesterol, 303 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as In a Snap Pepperoni Salad in Simple & Delicious March/April 2010, p21
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Mar. 08, 2010 by ktloveshergirls
This was great as a side dish with pizza, but it had way to much dressing on it. I would add the dressing slowly and taste test to avoid the salad tasting drowned.
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