Insalata Di Arrosto Al Peperoncino.
Recipe: #14209
September 09, 2014
Categories: Salads, Meat Salad, Cheese, Peppers, Italian Gluten-Free, High Protein, Low Carbohydrate, No Eggs, more
"Roast and peppers salad. One of the recipes you can make with the leftovers from #recipe14158"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1631.2 g)
- Calories 894
- Total Fat - 40.5 g
- Saturated Fat - 8.1 g
- Cholesterol - 47.8 mg
- Sodium - 2415.3 mg
- Total Carbohydrate - 122.3 g
- Dietary Fiber - 12.7 g
- Sugars - 5.2 g
- Protein - 26.4 g
- Calcium - 166.7 mg
- Iron - 6 mg
- Vitamin C - 241.9 mg
- Thiamin - 2.4 mg
Step by Step Method
Step 1
Cut the roast slices into small sticks.
Step 2
Mix in a salad bowl with the mozzarella and red peppers.
Step 3
In another bowl whisk together olive oil, lemon juice, oregano, salt and pepper.
Step 4
Pour over salad and mix well.
Step 5
Decorate with peperoncini slices.
Tips
No special items needed.