Roasted Pepper and Pepperoni Tossed Salad

Name: Roasted Pepper and Pepperoni Tossed Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can chickpeas, drained, rinsed; 1 teaspoons garlic salt; 118 milliliters grape tomatoes; 142 grams package pepperoni links, diced; 1 medium red bell pepper; 283 grams bag ready-to-eat romaine lettuce; 2 Tbsps sherry vinegar; 3 Tbsps olive or vegetable oil

Roasted Pepper and Pepperoni Tossed Salad is a gluten free and dairy free side dish. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 257 calories, 10g of protein, and 19g of fat. Head to the store and pick up pepperoni links, garlic salt, grape tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Cut bell pepper in half; remove seeds.

Ingredients you will need

Bell Pepper

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.

Equipment you will use

Broiler Pan

Aluminum Foil

Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.

Ingredients you will need

Pepper

Equipment you will use

Ziploc Bags

Meanwhile, line microwavable plate with microwavable paper towels.

Equipment you will use

Paper Towels

Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.

Ingredients you will need

Pepperoni

Spread

Equipment you will use

Paper Towels

Microwave

Cut roasted pepper into thin bite-size pieces.

Ingredients you will need

Pepper

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.

Ingredients you will need

Garlic Salt