ROASTED PEPPER MUSHROOM SALAD
This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.
Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE
Steps:
- In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
- Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
- Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
- Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
- Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
- Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
- Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
- Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
- Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
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.
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.
MUSHROOM AND PEPPER SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut away the outer core of each pepper.
- Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
- Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
- Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
- Add the celery to the boiling water and let simmer about 30 seconds. Drain.
- Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
- Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
- Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams
ROASTED MUSHROOM AND POTATO SALAD
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g
MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA
This recipe is from "The Italian Collection" - Food and Wine Books. You may make this with all-white mushrooms, but varied mushroom types such as fresh Shitakes or other earthy wild mushrooms are preferred to enhance flavor and texture.
Provided by Larame and Pandi Sp
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy frying pan, heat the oil over moderate heat.
- Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
- Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
- Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
- Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
- Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
- Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
- When cool enough to handle, pull off the skin.
- Remove the stems, seeds, and ribs.
- Cut the peppers lengthwise into 1/2 inch strips.
- Add the roasted peppers to the mushrooms.
- Stir in the marjoram, salt, and pepper.
- Cover and refrigerate the mixture until ready to serve.
- To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 274.2, Fat 19.2, SaturatedFat 2.6, Sodium 606.5, Carbohydrate 21.9, Fiber 5.8, Sugar 10.8, Protein 7.4
ROASTED PEPPER AND TOMATO SALAD
This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You'll find them at the farmers' markets, next to the tables full of peppers.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
- Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
- Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 710 milligrams, Sugar 3 grams
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
More about "roasted pepper mushroom salad recipes"
FIRE-ROASTED PEPPER AND MUSHROOM SALAD - ERECIPE
From erecipe.com
Calories 187 per serving
ROASTED MUSHROOM SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Mushroom RecipesCalories 285 per servingTotal Time 40 mins
- Place a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes.
- Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes.
- Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper.
- Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat.
MOROCCAN ROASTED PEPPER SALAD | METRO
From metro.ca
MUSHROOM AND RED PEPPER SALAD CHIVE VINAIGRETTE BEST RECIPES
From recipesforweb.com
ROASTED BELL PEPPER SALAD RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE SALAD WITH ROASTED PEPPERS - ALPHAFOODIE
From alphafoodie.com
MUSHROOM AND PEPPER PASTA SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED PEPPERS AND MUSHROOM SALAD - MUST BE GOOD
From mustbegood.weebly.com
ROASTED PEPPER MUSHROOM SALAD
From crecipe.com
ROASTED MINI PEPPER SALAD - COOKTORIA
From cooktoria.com
TOMATO AND GREEN PEPPER RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED MUSHROOM AND BELL PEPPER SALAD RECIPE BY GAZAL …
From betterbutter.in
ROASTED MUSHROOM SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
BEST BALSAMIC-GRILLED PORTOBELLO AND ROASTED PEPPER SALAD RECIPE
From theyellowtable.com
ROASTED PEPPER MUSHROOM SALAD RECIPE: HOW TO MAKE IT | TASTE …
ROASTED PEPPERS AND MUSHROOMS RECIPE - CREATE THE MOST …
From recipeshappy.com
ROASTED MUSHROOM SALAD RECIPE
From crecipe.com
ROASTED ARTICHOKE, RED PEPPER AND MUSHROOM SALAD - MY PLATE …
From myplateyourplate.com
ROASTED MUSHROOM AND HERB SALAD - RECIPE - FINECOOKING
From finecooking.com
ROASTED PEPPERS AND MUSHROOMS RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanely-goodrecipes.com
MEDITERRANEAN VEGETABLE SALAD WITH ARTICHOKES & RED PEPPER {GF, …
From avocadopesto.com
ROASTED PEPPERS AND MUSHROOMS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
ROASTED VEGGIE HERO WITH PESTO - JOY BAUER
From joybauer.com
MEDITERRANEAN CHOPPED SALAD WITH ROASTED RED PEPPER DRESSING ...
From kathleenashmore.com
MARINATED MUSHROOMS SALAD - VALENTINA'S CORNER
From valentinascorner.com
ROASTED MUSHROOMS, LEEK AND PEPPER SALAD - MADELEINE SHAW
From madeleineshaw.com
ROASTED PEPPER SALAD - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
10 ROASTED MUSHROOM RECIPES TO MAKE IN YOUR OVEN | ALLRECIPES
From allrecipes.com
GARLIC ROASTED MUSHROOM SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
SWEET PEPPER, MUSHROOM, AND ONION MEDLEY RECIPE
From mygourmetconnection.com
ROASTED PEPPER SALAD - VEGAN HUGGS
From veganhuggs.com
GRILLED PORTOBELLO MUSHROOM AND BELL PEPPER SALAD - THE ROASTED …
From theroastedroot.net
ROASTED MUSHROOM SALAD RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love