Delicious Garden Entree Salad With Pepperoni, Cheese, Pineapple

This salad evolved over one summer when it was too hot to cook. I kept adding in ingredients I thought sounded good together. I finally put in pepperoni and cheese to make it a light entree salad and have kept them in because all the flavors compliment each other so well. Some of the ingredients are very flexible so you can mix and match and change amounts if you don't have any particular ingredient. My husband and I top this salad with a dressing of apple cider or balsamic vinegar and olive oil but use whatever dressing you prefer.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

•  romaine lettuce, cut into bite size pieces
• 2  medium tomatoes, chopped
• 1 (15 ounce) can whole kernel corn, drained
• 1  red bell pepper, chopped
• 1  green bell pepper, chopped
• 1  cucumber, peeled and cut up into half-round slices
• 1⁄2 cup sunflower seeds (salted)
• 1⁄2 cup red onion, chopped
• 25  slices  pizza-size  pepperoni, cut into quarters
• 1  cup cheddar cheese or 1  cup monterey jack cheese, shredded
• 1⁄2 cup raisins
• 8  ounces pineapple tidbits, drained and cut into smaller pieces if desired
•  crouton (optional)

Directions

1. Add all ingredients together in medium to large salad bowl.
2. Toss before serving to co-mingle flavors.
3. Serve dressing on the side so salad doesn't become soggy.
4. Top with croutons if desired.