- 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
- In a large salad bowl, combine the arugula, romaine, onion, pepperoncini and tomato. Drizzle with vinaigrette; gently toss to coat. Yield: 4 servings.
Originally published as Pepperoncini Arugula Salad in Simple & Delicious May/June 2008, p21
Reviews for Pepperoncini Arugula Salad
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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."
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."