Roasted Pepper And Pepperoni Tossed Salad Recipe

Ingredients

1

medium red bell pepper

1

package (5 oz) pepperoni links, diced

3

tablespoons olive or vegetable oil

2

tablespoons sherry vinegar

1/2

teaspoon garlic salt

1

bag (10 oz) ready-to-eat romaine lettuce

1/2

cup grape tomatoes

1

can (15 oz) Progresso™ chickpeas, drained, rinsed

Preparation

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

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

Cut roasted pepper into thin bite-size pieces.

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.

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