In a Snap Pepperoni Salad Recipe
“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
- 24 slices pepperoni
- 4 green onions, chopped
- 2 cups fresh broccoli florets
- 1 cup fresh cauliflowerets
- 1/2 cup chopped celery
- 1/2 cup golden raisins
- 2/3 cup mayonnaise
- 1/3 cup sugar
- 4 teaspoons cider vinegar
- 1. In a large serving bowl, combine the first six ingredients. For dressing, in a small bowl, whisk together the mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Yield: 6 servings.
2/3 cup: 312 calories, 23g fat (4g saturated fat), 16mg cholesterol, 303mg sodium, 24g carbohydrate (20g sugars, 2g fiber), 3g protein.
Reviews for In a Snap Pepperoni Salad
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