Mixed Pepper Salad Food

MIXED PEPPER SALAD

Steps:

• Preheat the broiler.
• Place peppers on a broiler pan and place under the broiler, turning occasionally, until the skins become blackened (about 15-25 minutes).
• Remove from the oven and place in a paper bag or cover with foil until cool enough to handle.
• Using a sharp knife, peel off and dispose of the charred skins.
• Core and seed the peppers.
• Cut each pepper into 8-10 long strip; place in a bowl.
• In a small bowl stir together the oil and garlic.
• Seed and stem the pepperocinis, slice into thin rounds and stir into the oil.
• Pour oil mixture over the peppers, toss, cover and refrigerate until chilled.
• Refreshing with grilled or broiled meats.

MEDITERRANEAN MIXED PEPPER SALAD

Steps:

• Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
• Pop them into a plastic bag, seal and leave for 5 minutes.
• Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
• Remove from the heat and reserve.
• Take the peppers out of the bag and peel off the skins.
• Discard the pepper skins and slice each pepper half into fairly thin strips.
• Place the peppers, cooked onions, and any oil from the pan in a bowl.
• Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
• Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
• Just before serving, garnish the pepper salad with chopped fresh parsley.

SUMMER PEPPER SALAD

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.

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.

SWEET BELL PEPPER AND ONION SALAD

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.

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

COLORFUL PEPPER SALAD

Steps:

• In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.

CHICKPEA & ROASTED PEPPER SALAD

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.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.