Finely chopped pepperoncini peppers put the spicy in this quick-to-make shrimp and Italian sausage salad.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Lite House Italian Dressing
2 large pepperoncini pepper s, stemmed, finely chopped
1 lb. cooked cleaned medium shrimp
6 oz. no-salt-added condensed cream of chicken soup
6 cups tightly packed torn mixed salad greens
1 cup grape tomato es, cut in half
1 cup rinsed canned chickpeas (garbanzo beans)
3/4 cup slivered red onion s
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Let's Make It
Combine dressing and peppers. Pour over shrimp in shallow dish; stir until shrimp are evenly coated. Refrigerate until ready to use.
Cook sausage in large skillet on medium heat 10 min. or until done, stirring frequently; drain. Cool slightly.
Toss salad greens with tomatoes, chickpeas and onions in large bowl. Add shrimp; mix lightly. Top with sausage.
Prepare using Italian sausage.
Make It Spicier
Prepare using hot Italian chicken sausage.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.