Pepperoni and White Bean Salad

Oxmoor House
Pepperoni and white bean salad is a hearty dish that is perfect for an easy, no-cook weeknight dinner. Serve with a warm piece of crusty bread.
4 servings (serving size: 2 1/2 cups)


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6 cups baby spinach
2 cups grape tomatoes, halved
24 turkey pepperoni slices, cut into thin strips
1 (15-ounce) can navy beans, rinsed and drained
1/3 cup sliced pepperoncini peppers, drained
1 (2.25-ounce) can sliced ripe olives, drained
1/2 cup chopped fresh parsley
1/3 cup white balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 cup (2 ounces) preshredded fresh Parmesan cheese


Prep: 11 Minutes

Combine first 7 ingredients in a large bowl.

Combine vinegar and oil in a small bowl, stirring with a whisk. Pour dressing over spinach mixture, tossing well. Spoon salad onto individual plates. Sprinkle evenly with cheese.

Created date

April 2009

Nutritional Information

Calories 255
Caloriesfromfat 38 %
Fat 10.7 g
Satfat 3.6 g
Monofat 5.4 g
Polyfat 1.1 g
Protein 16.2 g
Carbohydrate 25.9 g
Fiber 6.5 g
Cholesterol 22 mg
Iron 4.4 mg
Sodium 854 mg
Calcium 292 mg