Mesclun Salad With Oven Roasted Peppers And Feta Dressing Recipes

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MESCLUN SALAD WITH ROASTED PEPPERS



Mesclun Salad With Roasted Peppers image

Provided by Florence Fabricant

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 large sweet red pepper
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
6 cups mesclun
1 tablespoon finely minced chives

Steps:

  • Using a long fork, hold the pepper over an open flame and turn it slowly to char the skin all over. This can also be done under a broiler or on a grill. Put the charred pepper in a pastic or paper bag and seal the bag for five minutes. Remove the pepper from the bag and scrape off all the charred skin. Remove the core, seeds and ribs from the inside of the pepper and cut the pepper in strips. Toss in a dish with two tablespoons of the oil.
  • Beat the remaining oil with the vinegar and cheese. Season with pepper.
  • Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 115 milligrams, Sugar 2 grams

ROASTED PEPPER & FETA SALAD



Roasted Pepper & Feta Salad image

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 6

4 bell peppers - red (yellow, and/or orange)
1/4 cup olive oil
1/2 small red onion (diced (about 1/2 cup))
Handful fresh parsley (chopped (about 1/4 cup chopped))
4 ounces crumbled feta cheese (about 3/4 cup)
1 teaspoon lemon zest

Steps:

  • Preheat oven to 375 degrees.
  • Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
  • Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
  • Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

MESCLUN SALAD WITH CUCUMBER AND FETA



Mesclun Salad With Cucumber and Feta image

Make and share this Mesclun Salad With Cucumber and Feta recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons tomato juice
1 tablespoon rice vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
6 cups gourmet salad greens
1/3 cup thinly sliced peeled English cucumber
2 tablespoons crumbled feta cheese
2 tablespoons thinly sliced green onions

Steps:

  • To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk.
  • To prepare salad, combine the salad greens and remaining ingredients in a large bowl.
  • Drizzle dressing over salad, tossing gently to coat.

Nutrition Facts : Calories 34.4, Fat 2.7, SaturatedFat 1.2, Cholesterol 6.3, Sodium 244.9, Carbohydrate 1.7, Fiber 0.2, Sugar 1.3, Protein 1.2

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