Chopped Italian Salad with Pepperoni

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

Yield: Makes 8 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 70%
  • Fat: 12.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.3g
  • Carbohydrate: 3.8g
  • Fiber: 1g
  • Cholesterol: 25mg
  • Iron: 0.6mg
  • Sodium: 715mg
  • Calcium: 129mg

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. 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.
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