4 Pepper Salad Food

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BELL PEPPER SALAD



Bell Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

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.

4 BEAN SALAD



4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories     Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

  • Mix dressing add all beans drained and rinced.
  • refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories     Side dish

Time 25m

Number Of Ingredients 7

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

  • Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

PEPPER SALAD



Pepper Salad image

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

14 green bell peppers
6 cloves garlic, minced
1 cup fresh lemon juice
salt and pepper to taste

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

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

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

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

QUICK THREE-PEPPER SALAD



Quick Three-Pepper Salad image

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

1 each medium sweet red , yellow and green pepper, thinly sliced
1 small onion, cut into 1/4-inch wedges
1/3 cup Vinaigrette salad dressing

Steps:

  • In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts :

ROASTED PEPPER SALAD



Roasted Pepper Salad image

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

12 large bell peppers, preferably a mix of yellow, orange, and red
Coarse salt and freshly ground black pepper
2 cloves garlic
1 tablespoon capers, rinsed
1 to 2 teaspoons red-wine vinegar
Olive oil
1/2 cup Nicoise olives, rinsed
Basil leaves, for garnish

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.

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

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 BELL PEPPERS SALAD



Roasted Bell Peppers Salad image

Make and share this Roasted Bell Peppers Salad recipe from Food.com.

Provided by Michele7

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 red bell pepper, roasted and peeled
1 yellow bell pepper, roasted and peeled
1 orange bell pepper, roasted and peeled
1 purple bell pepper, roasted and peeled
2 tablespoons minced shallots
1/2 cup olive oil
1/3 cup dry white wine
1/2 cup white wine vinegar
1 teaspoon dried oregano
1 tablespoon sugar
1/2 teaspoon cayenne pepper

Steps:

  • You may use any color combination of peppers as long as there are 4 peppers to each recipe.
  • Roast and peel peppers: Put peppers on a foil-lined cookie sheet and place them directly under the broiler.
  • Leave them there until the skins turn black, then turn them with tongs.
  • When all sides are black, remove them to a small paper bag and fold shut.
  • Leave for 15-20 minutes before picking off the skin and removing the seeds.
  • Cut each pepper into strips and place in a shallow dish.
  • Combine all other ingredients in a small saucepan and bring to a simmer.
  • Pour over the peppers.
  • Allow to cool and refrigerate.
  • Bring back to room temperature before serving.

Nutrition Facts : Calories 152.5, Fat 13.7, SaturatedFat 1.9, Sodium 2.3, Carbohydrate 6.2, Fiber 0.8, Sugar 2.3, Protein 0.7

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