Red Pepper Salad With Parsley Dressing Recipes

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ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Provided by Amy Finley

Categories     side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 lemon
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon chili powder, optional
1 to 2 tablespoons olive oil
2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley leaves

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.

ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE



Romaine Hearts with Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 hearts romaine, chopped
1 jarred roasted red bell pepper, drained
1 tablespoon red wine vinegar, eyeball it
Handful flat-leaf parsley
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.

RED PEPPER AND CELERY ROOT SALAD



Red Pepper And Celery Root Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 10m

Yield 10 servings

Number Of Ingredients 10

4 large red bell peppers
2 large celery roots
4 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried chervil
1 teaspoon dried tarragon
2 tablespoons finely chopped parsley
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste

Steps:

  • Wash, core and seed peppers and cut into very fine julienne strips. Julienne celery root by hand or with extra-fine julienne blade of a food processor.
  • Whisk together vinegar, lemon juice, mustard, chervil, tarragon and 2 teaspoons parsley. Whisk in olive oil. Season with pepper.
  • Combine peppers and celery root. Pour the dressing over vegetables and mix well. Refrigerate at least 4 hours, or overnight.
  • To serve, drain off excess dressing, spoon salad into a bowl and sprinkle with remaining parsley.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 129 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

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

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

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.

SWEET RED PEPPER SALAD



Sweet Red Pepper Salad image

The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. -Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

6 medium sweet red peppers
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
Lettuce leaves, optional

Steps:

  • Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened. , Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in. wide strips. , In a large bowl, whisk the oil, parsley, garlic, oregano and salt. Add peppers; toss to coat. Cover and chill for 3-4 hours. Serve on lettuce if desired.

Nutrition Facts : Calories 194 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein.

RED PEPPER SALAD WITH PARSLEY DRESSING



Red Pepper Salad with Parsley Dressing image

A tangy sour cream dressing tops this colorful combination of veggies. 'I get rave reviews whenever I serve this crunchy salad,' relates Mary-Lynne Mason of Janesville, Wisconsin.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 13

⅓ cup finely chopped onion
⅓ cup olive oil
¼ cup minced fresh parsley
2 tablespoons red wine vinegar
2 tablespoons reduced fat sour cream
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
6 cups torn Boston lettuce
2 cups watercress, stems removed
3 ½ cups sliced fresh mushrooms
1 teaspoon lemon juice
2 large red bell peppers, cut into 1 inch pieces

Steps:

  • In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
  • In a salad bowl, combine the lettuce and watercress. Toss the mushrooms with lemon juice; add to greens. Top with red peppers. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 6.3 g, Cholesterol 1.5 mg, Fat 9.8 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 255.1 mg, Sugar 3.4 g

RED PEPPER SALAD WITH PARSLEY DRESSING



Red Pepper Salad with Parsley Dressing image

A tangy sour cream dressing tops this colorful combination of veggies. 'I get rave reviews whenever I serve this crunchy salad,' relates Mary-Lynne Mason of Janesville, Wisconsin.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 13

⅓ cup finely chopped onion
⅓ cup olive oil
¼ cup minced fresh parsley
2 tablespoons red wine vinegar
2 tablespoons reduced fat sour cream
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
6 cups torn Boston lettuce
2 cups watercress, stems removed
3 ½ cups sliced fresh mushrooms
1 teaspoon lemon juice
2 large red bell peppers, cut into 1 inch pieces

Steps:

  • In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
  • In a salad bowl, combine the lettuce and watercress. Toss the mushrooms with lemon juice; add to greens. Top with red peppers. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 6.3 g, Cholesterol 1.5 mg, Fat 9.8 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 255.1 mg, Sugar 3.4 g

SIMPLE SWEET RED PEPPER SALAD DRESSING



Simple Sweet Red Pepper Salad Dressing image

Make and share this Simple Sweet Red Pepper Salad Dressing recipe from Food.com.

Provided by ChefRed

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 red bell pepper
2 garlic cloves
1/2 cup red wine vinegar
3/4 cup olive oil

Steps:

  • Finely chop 2 cloves of garlic. Wash pepper, remove seeds, Slice and dice red pepper, not too big, not too small.
  • Mix with olive oil and vinegar. I like to use immediately.

Nutrition Facts : Calories 245.3, Fat 27.1, SaturatedFat 3.7, Sodium 1.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.8, Protein 0.3

PARSLEY, SUNDRIED TOMATOES AND RED PEPPER PASTA SALAD



Parsley, Sundried Tomatoes and Red Pepper Pasta Salad image

On a hot summer day or cool winter nights this salad is always delightful. The pasta is infused with light vinaigrette and tasty flavours of parsley, sundried tomatoes, garlic and red pepper, then topped with fresh Parmesan cheese.

Provided by onlyglutenfreerecip

Categories     < 15 Mins

Time 8m

Yield 4 serving(s)

Number Of Ingredients 11

227 g un-cooked pasta
1 cup sun-dried tomato packed in oil, cut to small pieces
sea salt
freshly ground organic gf black pepper
1 red pepper, slice
1 cup grated parmesan cheese
1 cup chopped organic fresh parsley
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon pure maple syrup
4 minced garlic cloves

Steps:

  • In a large bowl combine cooled pasta, red pepper and sundried tomatoes.
  • In another bowl whisk together all the dressing ingredients, then add to pasta and combine well. Add Parmesan cheese, sea salt, black pepper and stir until all the pasta is well coated.
  • For best results Refrigerate salad overnight. Stir couple of times while the pasta is marinating. Bring to room temperature before serving and top with some fresh parmesan cheese.

Nutrition Facts : Calories 522.8, Fat 25.6, SaturatedFat 6.9, Cholesterol 22, Sodium 470.1, Carbohydrate 54.8, Fiber 4.6, Sugar 4.2, Protein 19.3

BEEF SALAD WITH CAPER & PARSLEY DRESSING



Beef salad with caper & parsley dressing image

A perfect no-fuss meal for friends with a flavoursome dressing

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 9

bag green salad leaves , such as rocket and mizuna
175g cherry tomatoes , halved
4-5 roasted red peppers from a jar, cut into strips
8-12 slices cooked roast beef , depending on thickness
2 tbsp lemon juice
1 tbsp wholegrain mustard
1 tbsp capers , chopped if large
3 tbsp chopped parsley
5 tbsp olive oil

Steps:

  • Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
  • Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.

Nutrition Facts : Calories 628 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.76 milligram of sodium

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

4 medium red bell peppers
1 teaspoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1/4 cup pitted Kalamata olives
1/2 teaspoon red-wine vinegar
1 teaspoon lemon zest
Coarse salt and ground pepper
Fresh basil leaves, for serving

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.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

FENNEL, RED ONION, AND PARSLEY SALAD



Fennel, Red Onion, and Parsley Salad image

Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1 cup loosely packed fresh flat-leaf parsley leaves
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper

Steps:

  • Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
  • Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.

RED PEPPER SALAD



Red Pepper Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 25m

Yield 2 servings

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons red or white wine vinegar
3/4 teaspoon dried basil
1/8 teaspoon dried oregano
Freshly ground black pepper to taste
1 large red pepper
4 medium mushrooms
2 large scallions

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

RED ONION, PARSLEY, AND PRESERVED LEMON SALAD



Red Onion, Parsley, and Preserved Lemon Salad image

Categories     Salad     Onion     Side     Vegetarian     Wheat/Gluten-Free     Lemon     Summer     Parsley     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a first course

Number Of Ingredients 13

3 cups thinly sliced red onions
1/2 cup coarsely fresh flat-leafed parsley leaves
2 tablespoons olive oil
peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 cup preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 teaspoon ground coriander
a pinch cayenne, or to taste
coarse salt to taste
Preserved Lemons:
4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
2/3 cup coarse salt
1 cup fresh lemon juice (from about 5 large lemons)
olive oil

Steps:

  • To prepare salad:
  • In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
  • To make Paula Wolfert's Seven-Day Preserved Lemons:
  • Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.

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