Greek Salad with Pepperoni
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Pepperoni — sliced thin, sautéed until crisp — is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
Ingredients
1/4 lb. thin-sliced pepperoni
1/4 c. lemon juice (from about 1 lemon)
1 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1/2 c. olive oil
1 large head romaine lettuce
1 English cucumber
3 tomatoes
1 red onion
1 green bell pepper
3/4 c. Kalamata olives
8 oz. feta
Instructions
In a large frying pan, cook the pepperoni over moderate heat, stirring occasionally, until lightly browned, about 3 minutes. Drain.
In a large glass or stainless-steel bowl, whisk the lemon juice, oregano, salt, and black pepper. Add the oil slowly, whisking. Add the lettuce, cucumber, tomatoes, onion, bell pepper, olives, cheese, and pepperoni and toss to coat.
Wine Recommendation: Usually salads call for white wines, the crisper and fruitier the better, but the pepperoni here points toward a red. Italy's Bardolino or Valpolicella will work well.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment