Herb Salad With Feta Roasted Red Peppers And Toasted Nuts Food

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS

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.

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

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.

RED PEPPER, ONION AND FETA SALAD

Steps:

• Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
• Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
• Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
• In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.

ROASTED PEPPER & FETA SALAD

Steps:

• Preheat oven to 375 degrees.
• Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
• Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
• Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

ROASTED RED PEPPER SALAD WITH FETA, PORT AND SPICE VINAIGRETTE

Steps:

• Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.

HERB AND ROASTED PEPPER SALAD

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.