Pepperoncini Arugula Salad
Total TimePrep/Total Time: 5 min.
- 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.
Editor's NoteLook for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts1-1/4 cups: 50 calories, 3g fat (0 saturated fat), 0 cholesterol, 197mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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.
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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