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.
ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 6
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
Provided by Marian Burros
Categories salads and dressings
Time 10m
Yield 10 servings
Number Of Ingredients 10
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
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.
SWEET RED PEPPER SALAD
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
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
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
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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