ROASTED PEPPER AND PEPPERONI TOSSED SALAD

Roasted Pepper and Pepperoni Tossed Salad image

Pepperoni pieces are a spicy surprise in a colorful, crunchy salad tossed with an easy, homemade dressing.

Provided by Betty Crocker Kitchens

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 medium red bell pepper
1 package (5 oz) pepperoni links, diced
3 tablespoons olive or vegetable oil
2 tablespoons sherry vinegar
1/2 teaspoon garlic salt
1 bag (10 oz) ready-to-eat romaine lettuce
1/2 cup grape tomatoes
1 can (15 oz) Progresso™ chickpeas, drained, rinsed

Steps:

Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
Meanwhile, line microwavable plate with microwavable paper towels. Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.
Cut roasted pepper into thin bite-size pieces.
In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended. In large bowl, toss lettuce, roasted pepper, pepperoni, tomatoes and chickpeas with oil-and-vinegar dressing.

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 25 mg, Fat 3, Fiber 6 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Main-Dish Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g