Pepperoncini Arugula Salad Recipe
Pepperoncini Arugula Salad Recipe photo by Taste of Home

Pepperoncini Arugula Salad Recipe

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This fantastic salad is short on time, but not on taste. In about 5 minutes you can have a salad the goes well with just about any beef or pork dish.-Tabitha Freeman of Middletown, Connecticut
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 4 servings

Ingredients

  • 2 cups fresh arugula or baby spinach
  • 2 cups torn romaine
  • 1/4 cup chopped red onion
  • 2 pepperoncini, sliced
  • 1 medium tomato, sliced
  • 1/4 cup balsamic vinaigrette

Nutritional Facts

1-1/4 cups equals 50 calories, 3 g fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. In a large salad bowl, combine the arugula, romaine, onion, pepperoncini and tomato. Drizzle with vinaigrette; gently toss to coat. Yield: 4 servings.
Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Pepperoncini Arugula Salad in Simple & Delicious May/June 2008, p21

Nutritional Facts

1-1/4 cups equals 50 calories, 3 g fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Pepperoncini Arugula Salad

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MY REVIEW
Reviewed Oct. 22, 2013

"Nice tangy bite to this salad. We enjoyed it, but noticed it was really overdressed using that much dressing. I suggest dressing it to your taste."

MY REVIEW
Reviewed Sep. 29, 2011

"Had to make the following adjustments based on what I had on hand:used all spinach, arugula isn't available here and I didn't have any romaine; used jalapenos because I was out of pepperoncini; used Tuscan house dressing because I had it left over from a previous recipe & needed to use it up.The salad was excellent and there was none left over."

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