| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 hearts romaine or 1 small head iceberg lettuce, shredded
- 1 medium beefsteak tomato, halved then very thinly sliced
- 1 small green bell pepper, very thinly sliced
- 1/2 medium onion, very thinly sliced
- 1/4 cup hot pepper rings or pepperoncini, drained and chopped
- 2 tablespoons red wine vinegar, eyeball it
- 1/4 cup extra-virgin olive oil, eyeball it
- Salt
- Pepper
Instructions
- Mix salad and dress with vinegar, oil, salt, and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 177 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 830 mg |
Reviews
It was so tasty!!!!!! I made for 2 partys
and every one loved it!!!
and every one loved it!!!
Definately the best side dish for the chicken parm meatball sub. It’s light and refreshing. I added a little oregano on top since I like that on my subs.
This was such a simple salad, yet it packs so much flavor. It goes so well with the chicken parm meatball subs. The only change I made was I used yellow bell pepper instead of green because I like the flavor better.
Rachel was right. This salad tastes just like all the toppings at a sub shop. We actually used it as toppings once we mixed it up. It was great on the subs! Very easy. My 11 year old made it!
Stuffed this salad inside my sub, and it was HEAVEN!!!
This was too much spice. I had serious heartburn.