Brie And Roasted Red Pepper Salad Recipes

ROASTED RED PEPPER SALAD

Steps:

• Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

ROASTED PEPPER SALAD

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper; set aside. Halve peppers lengthwise; trim and discard ribs and seeds. Brush peppers with olive oil and place cut side down on prepared baking sheet. Bake until softened and skin has loosened from the flesh, 15 to 20 minutes.
• Transfer to a bowl and cover with plastic wrap; let steam to loosen skin. When peppers are cool enough to handle, peel off skin and discard any remaining seeds or ribs. Finely chop peppers and transfer to a medium bowl.
• Add 2 tablespoons olive oil to peppers along with chives and vinegar; season with salt and pepper and toss to combine.

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

ROASTED RED PEPPER SALAD

Steps:

• Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
• Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

BRIE AND ROASTED RED PEPPER SALAD

Steps:

• Whisk together oil, vinegar, mustard, honey, salt and pepper.
• Place spinach in a salad bowl.
• Pour dressing over top and toss to coat.
• Add red peppers, pecans, and Brie cheese, toss again.
• Serve immediately.

ROASTED RED PEPPER SALAD

Steps:

• Combine the peppers, celery, zucchini and corn.
• Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
• Combine vegetables with dressing.

ROASTED RED BELL PEPPER SALAD

Steps:

• Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
• Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

CORN AND ROASTED RED PEPPER SALAD

Steps:

• Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

TWO-BEAN AND ROASTED RED PEPPER SALAD

Steps:

• Place dried beans in medium saucepan. Pour enough cold water over to cover beans by 3 inches. Let stand overnight.
• Drain beans and return to same saucepan. Pour enough cold water over to cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and cool 15 minutes. Drain and cool beans.
• Char bell pepper over gas flame or under broiler and until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper. Cut pepper into matchstick-size strips.
• Cook green beans in pot of boiling salted water just until tender, about 4 minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using vegetable peeler, remove peel from lemon in long strips. Cut into very thin strips.
• Combine Great Northern beans, bell pepper, green beans, lemon peel and olives in large bowl. Mix in oil and both vinegars. Season with salt and pepper.