Sweet Pepper Salad Recipes

SWEET BELL PEPPER SALAD

Sweet Bell Pepper Salad image

Make this refreshing sweet bell pepper salad as an easy weeknight side. With onions, fennel, and feta cheese, eating the rainbow never tasted so good!

Provided by Kim Hardesty

Time 15m

Number Of Ingredients 10

Ingredients

1 pound mixed bell peppers, sliced
1 fennel bulb, sliced thinly
2 ounces onion, sliced thinly ((if using strong onion, see note)*)
2 oz feta cheese crumbled
1/2 tsp garlic, minced
3 tbsp extra virgin olive oil
2 tbsp Champagne vinegar ((or rice wine vinegar))
1/2 tsp Fines Herbs ((or your favorite herbs: basil, parsley, tarragon, dill))
1/4 tsp salt
1 pinch pepper

Steps:

*If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.
Slice the vegetables and add to a medium - large serving bowl.
Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
Serves 6 at 4.4g net carbs per serving.
NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.

Nutrition Facts : ServingSize 1 g, Calories 112 kcal, Carbohydrate 6.4 g, Protein 2 g, Fat 9 g, Sodium 208 mg, Fiber 2 g, Sugar 4 g

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

Ingredients

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.

BELL PEPPER SALAD

Bell Pepper Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Number Of Ingredients 0

Ingredients

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.

SWEET PEPPER SALAD

Sweet Pepper Salad image

This wonderful salad is crisp and colorful with a tangy dressing.-Lu Ann Kessi, Eddyville, Oregon

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium green peppers, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium red onion, thinly sliced
1 teaspoon grated lemon zest
1/2 cup red wine vinegar
4-1/2 teaspoons canola oil
1 tablespoon sugar
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

Nutrition Facts :

ROASTED SWEET PEPPER SALAD

Roasted Sweet Pepper Salad image

Provided by Food Network

Categories side-dish

Time 50m

Number Of Ingredients 9

Ingredients

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
1 red onion
8 basil leaves
1 clove garlic
6 teaspoon extra virgin olive oil
Pinch salt and black pepper
2 teaspoons sherry vinegar

Steps:

Preheat oven to 300 degrees F. Rub the peppers lightly with olive oil and place on a sheet pan in the oven. Turn the peppers now and then until the skin blisters. Place in an ice bath. When cool, peel the peppers and remove the seeds. Julienne into 1-inch strips. Peel and cut onion into very thin slices. Chop the basil roughly. Place the garlic in a mortar and crush along with the remaining olive oil. Place all the ingredients in a mixing bowl, add salt, pepper and vinegar and toss gently. Serve cold or at room temperature.

SWEETCORN AND RED PEPPER SALAD

Sweetcorn and Red Pepper Salad image

From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.

Provided by CulinaryQueen

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh sweet corn (about 2 cobs)
2 sweet red peppers
2 celery ribs, thinly sliced
1 garlic clove, peeled and finely chopped
4 vine ripe tomatoes, chopped
2 cups rocket (or arugula)
1/4 cup flat leaf parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper, to taste
1 -2 tablespoon parmesan cheese, shavings

Steps:

Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
Remove the caps, pith and seeds from the peppers and finely chop the flesh.
Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
Sprinkle Parmesan shavings over salad and serve.

Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2

SUMMER PEPPER SALAD

Summer Pepper Salad image

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Provided by barbzal

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Steps:

In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g

SWEET BELL PEPPER AND ONION SALAD

Sweet Bell Pepper and Onion Salad image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Steps:

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

SWEET PEPPER BALSAMIC BEAN SALAD

Sweet Pepper Balsamic Bean Salad image

Marinated beans that pack a punch! Refrigerate this salad overnight and see if it gets more tasty. You can vary the recipe by substituting black beans for the kidney beans, if you like.

Provided by Kathy Miller

Categories Salad Beans

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped yellow bell pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
3 tablespoons balsamic vinegar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon white sugar
1 teaspoon dried basil
1 teaspoon chopped garlic
½ head lettuce

Steps:

In large bowl combine yellow pepper, beans, roasted red peppers and tomatoes.
In jar with tight-fitting lid combine parsley, vinegar, Worcestershire sauce, sugar, basil and garlic; shake well. Pour over vegetables; toss gently. Cover and let stand at room temperature for 30 minutes or refrigerate for 2 hours.
To serve, place leaves of lettuce on individual salad plates and top with bean mixture.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 28.6 g, Fat 0.9 g, Fiber 8.9 g, Protein 7.7 g, SaturatedFat 0.1 g, Sodium 995.7 mg, Sugar 4.9 g

SWEET PEPERONATA SALAD

Sweet peperonata salad image

Drizzle colourful roasted peppers with a tangy honey dressing to make this vibrant side dish - the ideal offering to take to a barbecue or buffet

Provided by Sarah Cook

Categories Side dish, Starter

Time 1h25m

Yield Serves 6 as a side

Number Of Ingredients 9

Ingredients

10 large red, orange or yellow peppers (or make up the equivalent with smaller ones)
4 tbsp sherry vinegar
3 tbsp good-quality olive oil
1 ½ tbsp clear honey
½ small white onion , finely chopped
1 fat garlic clove , crushed to a paste
85g golden sultanas
small pack flat-leaf parsley , roughly chopped
3 tbsp capers , rinsed

Steps:

Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.

Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

CARROT-SWEET PEPPER SALAD

Carrot-sweet Pepper Salad image

Make and share this Carrot-sweet Pepper Salad recipe from Food.com.

Provided by Barb G.

Categories Peppers

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package carrots, juliene,matchstick,or coarsely shredded
1 medium green sweet pepper, cut into matchstick-size pieces
3 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon salad oil
1/2 teaspoon toasted sesame oil
1/4 cup chopped dry roasted peanuts

Steps:

In a large serving bowl, gently toss together carrots and sweet pepper.
Stir in orange juice, lime juice, salad oil, and sesame oil.
Sprinkle with Peanuts.
Serve.

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