Print Options

 
 
 Print
Pepperoncini Arugula Salad Recipe

Pepperoncini Arugula Salad Recipe

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. YIELD: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

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.

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.