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Sun-dried tomato dressing is a perfect complement to the peppers, cheese and pepperoni in this fun salad that comes together in a snap. —Lisa DeMarsh, Mt. Solon, Virginia
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 183 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 580 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1 fat.
Originally published as Tossed Pepperoni Pizza Salad in Simple & Delicious June/July 2010, p29
Keeping Lettuce FreshTo store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jul. 23, 2010 by lenfinger
This recipe is excellent! I love pizza, so when I saw this recipe, I knew I had to try it. I have made it several times already for my husband. I use turkey pepperoni and shredded parmesan cheese instead of grated. I also don't add the Italian seasoning and garlic powder to the sun-dried tomato salad dressing (I buy Ken's Steakhouse brand), because I like the dressing the way it is, right out of the bottle. As my husband says, "It's a keeper!"
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