Pepperoncini Arugula Salad Recipe
- 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
- 1. In a large salad bowl, combine the arugula, romaine, onion, pepperoncini and tomato. Drizzle with vinaigrette; gently toss to coat. Yield: 4 servings.
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
"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."
"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."