RED RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
- Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
- Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.
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.
ROASTED RED PEPPER SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
- Combine vegetables with dressing.
ROASTED RED BELL PEPPER SALAD
Provided by Giada De Laurentiis
Categories Pepper Side Roast Easter Low Fat Vegetarian Low Cal Spring Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
- Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.
YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS
Categories Salad Bean Pepper Rice Vegetarian Summer Healthy Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 13
Steps:
- Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
- Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
- Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
- Mound bean mixture in center of platter. Surround with rice salad.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA
Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com.
Provided by Dancer
Categories White Rice
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
- Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
- Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
- Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
- Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
- In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
- Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
- Refrigerate any leftovers and serve cold.
Nutrition Facts : Calories 226.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 146.7, Carbohydrate 41.4, Fiber 1.8, Sugar 2.4, Protein 5
ROASTED RED PEPPER SALAD
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
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
ROASTED RED PEPPER SALAD
From Food Network, courtesy Todd English, 2001. I have not tried this yet; posted for safe keeping so I can clean out my paper recipe files. :)
Provided by swissms
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the peppers, onion and scallions in a medium size mixing bowl.
- Dressing:.
- Place all the dressing ingredients, except for the olive oil, in a blender or a food processor fitted with a steel blade and blend. Blend. Gradually add the olive oil, one tablespoon at a time.
- Pour the dressing over the vegetables and toss to combine.
Nutrition Facts : Calories 179.1, Fat 18.2, SaturatedFat 2.5, Sodium 294.2, Carbohydrate 4.8, Fiber 1.1, Sugar 1.6, Protein 0.6
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
BRIE AND ROASTED RED PEPPER SALAD
Baby spinach tossed with a balsamic vinaigrette dressing, topped with creamy roasted red peppers,brie cheese and pecans.
Provided by Hag chef
Categories Spinach
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together oil, vinegar, mustard, honey, salt and pepper.
- Place spinach in a salad bowl.
- Pour dressing over top and toss to coat.
- Add red peppers, pecans, and Brie cheese, toss again.
- Serve immediately.
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RICE SALAD WITH ROASTED PEPPERS AND ONIONS | RECIPES …
From recipesmadeeasy.co.uk
4.5/5 (4)Total Time 30 minsCategory SideCalories 287 per serving
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place the onion and pepper in a roasting tin and drizzle with 1 tbsp of the olive oil. Toss the vegetables together so that they are coated in the oil and spread out into an even layer. Roast for 15 to 20 minutes until just soft and just beginning to char. Remove from the oven and allow to cool.
- Meanwhile, cook the rice. Rinse the rice until the water runs clear. Place in a saucepan with plenty of lightly salted water. Bring to the boil, reduce heat, stir and simmer for 8 to 10 minutes or until rice is tender.
- Once the rice is cooked remove from the heat and drain, then rinse in cold water and drain again.
- Place the rice, roasted peppers and onions in a serving bowl and toss to combine. Whisk together the remaining oil, vinegar, mustard and seasoning with a fork and pour over the rice. Toss again to coat the rice in the dressing.
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