Tossed Pepperoni Pizza Salad Recipe
Sun-dried tomato dressing is a perfect complement to the peppers, cheese and pepperoni in this fun recipe I call "Pizzalicious Salad." For a change of pace, I sometimes omit the sun-dried tomato dressing and drizzle the mozzarella cubes with olive oil. —Lisa DeMarsh, Mount Solon, Virginia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 cup boiling water
- 1/2 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- 1 teaspoon italian seasoning
- 1/2 cup chopped green pepper
- 1/2 cup grape tomatoes halved
- 1/2 cup chopped sweet red pepper
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 3 cups torn leaf lettuce
- 3/4 cup cubed part-skim mozzarella cheese
- 2 ounces sliced pepperoni quartered (about 1/2 cup)
- 6 slices red onion separated into rings
- 1/4 cup sun-dried tomato salad dressing
- Carbohydrate 1.77637000012933 g
- Cholesterol 14.1067997048032 mg
- Fat 5.78231210466337 g
- Fiber 0.4933800137043 g
- Protein 3.86826673685714 g
- Saturated Fat 2.14067105361512 g
- Serving Size 1 1 serving (68g)
- Sodium 227.728282335906 mg
- Sugar 1.28298998642503 g
- Trans Fat 1.0299135320433 g
- Calories 74 calories
Directions In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain. In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, Parmesan cheese and sun-dried tomatoes. In a small bowl, whisk salad dressing, Italian seasoning and garlic powder; drizzle over salad and toss to coat. Serve immediately. Yield: 5 servings. Originally published as Tossed Pepperoni Pizza Salad in Simple & Delicious June/July 2010, p29 Nutritional Facts 1-1/2 cups equals 183 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 580 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
