Directions:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
- Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings.
- Peel off and discard charred skin from peppers. Remove stems and seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.79 Kcal (468 kJ) | ||
| Calories from fat | 31.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 5% | |
|---|---|---|---|
| Cholesterol | 30.45mg | 10% | |
| Sodium | 728.11mg | 30% | |
| Potassium | 319.17mg | 7% | |
| Total Carbs | 9.48g | 3% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 10.13g | 20% | |
| Vitamin C | 57.9mg | 96% | |
| Iron | 0.6mg | 4% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.02 Kcal (302 kJ) | ||
| Calories from fat | 20.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 5% | |
|---|---|---|---|
| Cholesterol | 19.62mg | 10% | |
| Sodium | 469.07mg | 30% | |
| Potassium | 205.62mg | 7% | |
| Total Carbs | 6.11g | 3% | |
| Sugars | 3.55g | 22% | |
| Dietary Fiber | 0.88g | 5% | |
| Protein | 6.52g | 20% | |
| Vitamin C | 37.3mg | 96% | |
| Iron | 0.4mg | 4% | |
| Calcium | 45mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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