HERB SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
- In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
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.
ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL
Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.
Provided by Jennifer Segal, adapted from Linda Grimes
Categories Salads
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
- Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.
Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg
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.
BELL PEPPER SALAD
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.
ROASTED PEPPERS RECIPE (TWO WAYS!)
How to roast peppers two easy ways (in the oven or on the stovetop), plus how to marinate them for later use! Italian marinated peppers will last in the fridge for 1 to 2 weeks, and they are great as an appetizer, on sandwiches, pasta, soups and more!
Provided by Suzy Karadsheh
Categories Appetizer Condiment
Number Of Ingredients 3
Steps:
- Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
- Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
- When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
- When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
- As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
- You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.
Nutrition Facts : Calories 38.7 kcal, Carbohydrate 7.6 g, Protein 1.3 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 5 mg, Fiber 2.5 g, Sugar 5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
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
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
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS
Provided by Bon Appétit Test Kitchen
Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.
HERB AND ROASTED PEPPER SALAD
Make and share this Herb and Roasted Pepper Salad recipe from Food.com.
Provided by nvermd
Categories Peppers
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place pepper halves, cut side down, on a foil-lined baking sheet.
- Bake at 425 degrees for 20 minutes or until skin bubbles.
- Let stand in a brown paper bag 30 minutes and then peel skin.
- Cut into strips.
- Toss together peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano and pepper.
- Cover and chill up to 1 day ahead of serving.
- Serve on lettuce leaves and top with feta cheese.
Nutrition Facts : Calories 97.5, Fat 7, SaturatedFat 1.5, Cholesterol 4.2, Sodium 162.2, Carbohydrate 7.2, Fiber 2.3, Sugar 4.6, Protein 1.8
CHICKPEA & ROASTED PEPPER SALAD
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium
ROASTED PEPPER SALAD
Here's a versatile, pretty side that will go with a summer full of entrées! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 233mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
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