BELL PEPPER SALAD
Steps:
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
BLISTERED BABY PEPPER SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- 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 large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
20 BEST ROASTED RED PEPPER RECIPE COLLECTION
Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
POT STICKER AND ROASTED PEPPER SALAD
Here's a good way to use those frozen potstickers in a different way. Don't dress the salad until serving time so it won't get soggy. From Family Fun magazine.
Provided by lazyme
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
- Cut red peppers into thin strips.
- In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
- Add salad mix to bowl and mix with dressing.
- Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
Nutrition Facts : Calories 147.6, Fat 10.8, SaturatedFat 1.5, Cholesterol 0.5, Sodium 962.4, Carbohydrate 12.8, Fiber 1.1, Sugar 6.8, Protein 1.1
MARINATED ROASTED PEPPER SALAD
Steps:
- Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
- Wrap each pepper in a paper towel, transfer to a bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. Do not run peppers under water or you will wash away the flavor. Cut peppers into quarters and remove seeds and veins and discard.
- Transfer to a bowl and toss with oil and vinegar. Season with salt and pepper. Add basil and toss gently to combine. Serve immediately or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.
RED BELL PEPPER AND CHEDDAR CHEESE SALAD
Categories Condiment/Spread Food Processor Cheese Bake Cocktail Party Vegetarian Quick & Easy Cheddar Bell Pepper Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.
- Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
ROASTED PEPPER SALAD
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
- When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
- Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
- To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.
PEPPER SALAD
A great and easy fat-free salad my husband learned during his school days.
Provided by DPAPEL
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
- Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
- Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 13 g, Fat 0.4 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 5.8 g
RED PEPPER SALAD
Provided by Marian Burros
Categories salads and dressings
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Beat oil and vinegar with wire whisk or fork. Beat in basil, oregano and pepper.
- Wash, seed and cut pepper into julienne strips.
- Wash, trim off stem ends and slice mushrooms.
- Wash and slice scallions thinly.
- Add vegetables to dressing; stir well.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 10 milligrams, Sugar 5 grams
PAINTED DESERT ROASTED PEPPER SALAD
I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web.
Provided by Charmed
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING: In a blender, purée the oils with the garlic and onion.
- Strain into a large jar with a lid.
- Add the remaining dressing ingredients to the jar.
- Cover and shake well, then refrigerate for at least 30 minutes.
- ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
- Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
- Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
- NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
- Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
- I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
- Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
- You could do the same with regular tortilla chips too, if desired.
Nutrition Facts : Calories 412, Fat 41, SaturatedFat 5.5, Sodium 297.9, Carbohydrate 11.8, Fiber 2.3, Sugar 5, Protein 2
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