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Pepperoncini Arugula Salad

This fantastic salad is short on time, but not on taste. In about 5 minutes you can have a salad the goes well with just about any beef or pork dish.-Tabitha Freeman of Middletown, Connecticut
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    4 servings


  • 2 cups fresh arugula or baby spinach
  • 2 cups torn romaine
  • 1/4 cup chopped red onion
  • 2 pepperoncini, sliced
  • 1 medium tomato, sliced
  • 1/4 cup balsamic vinaigrette


  • In a large salad bowl, combine the arugula, romaine, onion, pepperoncini and tomato. Drizzle with vinaigrette; gently toss to coat.
Editor's Note
Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts
1-1/4 cups: 50 calories, 3g fat (0 saturated fat), 0 cholesterol, 197mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Average Rating:
  • pajamaangel
    Oct 22, 2013

    Nice tangy bite to this salad. We enjoyed it, but noticed it was really overdressed using that much dressing. I suggest dressing it to your taste.

  • sue_242
    Sep 29, 2011

    Had to make the following adjustments based on what I had on hand:used all spinach, arugula isn't available here and I didn't have any romaine; used jalapenos because I was out of pepperoncini; used Tuscan house dressing because I had it left over from a previous recipe & needed to use it up.The salad was excellent and there was none left over.