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Pepperoncini, pickled chiles used in Greek salads and Italian antipasti, are found in the ethnic food aisle and add a sweet-hot note to this flavorful salad. As an extra timesaver, look for them at the salad bar, where you can also pick up salad greens.
To make Pepperoncini Vinaigrette:
Heat oil in small skillet over medium-low heat. Add pepperoncini and garlic, and sauté 2 minutes. Stir in oregano, and transfer mixture to bowl. Cool. Whisk in vinegar, and season with salt and pepper.
To make Salad:
Toss mesclun and onion in large bowl with enough vinaigrette to coat. Season with salt and pepper. Divide greens among bowls. Sprinkle tomatoes, chickpeas and cheese over salads, and serve.
- Calories 145
- Carbohydrate Content 10 g
- Cholesterol Content 10 mg
- Fat Content 9 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 299 mg
- Sugar Content 3 g