Best 10 Pepperoni Floret Salad Recipes
Pepperoni floret salad is a delicious and unique dish that combines the flavors of pepperoni, cauliflower, and a variety of other ingredients. This flavorful salad is perfect for a light lunch or dinner, and can be easily customized to your liking. With its combination of textures and flavors, pepperoni floret salad is sure to be a hit at your next gathering. Whether you're looking for a quick and easy meal or something more substantial, this versatile dish is sure to satisfy your cravings.
Here are our top 10 tried and tested recipes!
PEPPERONI PASTA SALAD
Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
PEPPERONI-PASTA SALAD
When you add pepperoni to Suddenly Salad® mix, you add fun and variety.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- In large bowl, stir together Seasoning mix, oil and cold water; set aside.
- Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 410, Carbohydrate 42 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 5 g, TransFat 0 g
OVERNIGHT FLORET SALAD
Bacon and sunflower kernels lend extra crunch to this colorful combination of onions, cauliflower and broccoli. With its slightly sweet dressing, this salad's a great way to get kids to eat their veggies. -Elizabeth Wenzl Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon.
Nutrition Facts : Calories 207 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 186mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
RAINBOW PASTA SALAD I
A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.
Provided by CESTIE
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
- In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 25.6 g, Cholesterol 32.8 mg, Fat 29.1 g, Fiber 1.8 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 1518 mg, Sugar 5.1 g
PEPPERONI PASTA SALAD
GREAT for a cookout or potluck dinner! This salad needs to marinate for the flavors to blend. The pepperoni gives a good 'zing' to this recipe. Easy preparation!
Provided by Seasoned Cook
Categories < 15 Mins
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in salted water until a la dente stage. Drain well.
- Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths.
- In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.
- Enjoy!
Nutrition Facts : Calories 224.2, Fat 14.1, SaturatedFat 3.7, Cholesterol 19.6, Sodium 607.4, Carbohydrate 17.4, Fiber 1, Sugar 3.2, Protein 7
PEPPERONI CAESAR PASTA SALAD
This salad is easy to make, very flavorful and is an attractive dish to take to picnics and other summertime gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a large bowl, combine the mozzarella cheese, pepperoni and broccoli. Drain pasta and rinse in cold water; add to the pepperoni mixture. Drizzle with salad dressing; toss to combine. Refrigerate until serving.
Nutrition Facts : Calories 462 calories, Fat 29g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 859mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
FLORET SALAD
Full of zesty flavor, this salad tastes especially good paired with grilled hamburgers, according to Donna Dell of McPherson, Kansas. 'After my youngest daughter left for college, I adjusted the recipe to serve just two, and it still satisfies,' she says.
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a bowl, combine the cauliflower, broccoli, onion, raisins and bacon. In a small bowl, whisk the mayonnaise, sugar and vinegar. Drizzle over salad and toss to coat. Cover and refrigerate the salad until serving. Sprinkle with cashews just before serving.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 26.9 g, Cholesterol 21.1 mg, Fat 25.6 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 471.2 mg, Sugar 18.9 g
OLIVE FLORET SALAD
I'm retired from a large company but occasionally work when someone's on vacation. We've had many potlucks there, and even now on my trips back, everyone still asks for this salad. -Joanne Flanigan, South Beloit, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 13 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cauliflower, broccoli, tomatoes, carrots and olives. In a small bowl, combine the salad dressing and dressing mix; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, toss again and sprinkle with feta cheese.
Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 598mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CRUNCHY FLORET SALAD
This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.
Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
PEPPERONI FLORET SALAD
Things don't get much simpler than this colorful combination of crunchy vegetables. Topped with bottled salad dressing, it's one salad you'll turn to whenever time is short. Best of all, you can adjust any ingredient you wish.
Provided by Allrecipes Member
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cauliflower, broccoli, olives, pepperoni and pepper rings. Add dressing; toss to coat. Refrigerate leftovers.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 8.1 g, Cholesterol 19.9 mg, Fat 17.1 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 4.1 g, Sodium 946.2 mg, Sugar 3.4 g
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is firm and white, with no signs of bruising or blemishes.
- Cut the cauliflower into florets: Cut the cauliflower into 1-inch florets. You can use a sharp knife or a food processor fitted with the grating blade.
- Roast the cauliflower florets: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with olive oil, salt, and pepper. Spread the florets in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
- Make the dressing: While the cauliflower is roasting, make the dressing. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, garlic, and honey. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the roasted cauliflower florets, pepperoni, red onion, and parsley. Drizzle with the dressing and toss to coat. Serve immediately.
Conclusion:
This pepperoni floret salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. The roasted cauliflower florets are tender and flavorful, and the pepperoni and red onion add a nice spicy kick. The dressing is light and tangy, and it perfectly complements the other ingredients. This salad is sure to be a hit with everyone who tries it!
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