Pepperoncini Arugula Salad

Name: Pepperoncini Arugula Salad
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fresh arugula or baby spinach; 59 milliliters balsamic vinaigrette; 2 pepperoncini, sliced; 59 milliliters chopped red onion; 473 milliliters torn romaine; 1 medium tomato, sliced

Pepperoncini Arugula Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 72 calories, 1g of protein, and 6g of fat per serving. Head to the store and pick up baby spinach, balsamic vinaigrette, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 minutes. If you like this recipe, take a look at these similar recipes: Cauliflower Salad with Pepperoncini & Peppers, Tangy Lentil Salad with Dill & Pepperoncini, and Pepperoncini Firecrackers.

Instructions

In a large salad bowl, combine the arugula, romaine, onion, pepperoncini and tomato.

Ingredients you will need

Peperoncini

Arugula

Romaine

Tomato

Onion

Equipment you will use

Bowl

Drizzle with vinaigrette; gently toss to coat.

Ingredients you will need

Vinaigrette

Equipment

Bowl

Ingredients

Servings:

473milliliters

fresh arugula or baby spinach 59milliliters

balsamic vinaigrette 2

pepperoncini, sliced 59milliliters

chopped red onion 473milliliters

torn romaine 1medium

tomato, sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.