Chopped Italian Salad with Pepperoni

recipe
Chopped salads are easy to eat because the ingredients are already cut into bite-size pieces.

Yield:

Makes 8 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 156
Caloriesfromfat 70 %
Fat 12.2 g
Satfat 4.3 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 7.3 g
Carbohydrate 3.8 g
Fiber 1 g
Cholesterol 25 mg
Iron 0.6 mg
Sodium 715 mg
Calcium 129 mg

Ingredients

1 (10-ounce) bag romaine lettuce
1/2 (8-ounce) package sliced pepperoni, halved
1/2 (8-ounce) block mozzarella cheese, cut into 1/2-inch cubes
3/4 cup reduced-fat Italian dressing
2 tablespoons grated Parmesan cheese
2 small tomatoes, diced (optional)
1 (4 1/2-ounce) can sliced ripe black olives, drained (optional)

Preparation

1. Place lettuce in a big salad bowl, and tear into bite-size pieces using your fingers. Top with pepperoni and mozzarella cheese. Whisk together Italian dressing and Parmesan cheese in a small bowl. Just before serving, drizzle Italian dressing mixture over lettuce, and toss to coat. Top salad with tomatoes and olives, if you'd like.

Southern Living Kids Cookbook,

Oxmoor House

August 2008
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