10 TRADITIONAL SPANISH SALADS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Spanish salad in 30 minutes or less!
Nutrition Facts :
ROASTED RED PEPPER SPANISH SALAD
Traditional Roasted Red Pepper Spanish Salad- a delicious appetizer or salad that can be served with any roasted meats you like.
Provided by The Bossy Kitchen
Categories Salads
Time 25m
Number Of Ingredients 9
Steps:
- Saute onion and garlic in olive oil until soft, then remove from the heat and set aside to cool.
- Slice the roasted red bell pepper into strips.
- In a salad bowl, place the roasted peppers, onion, and garlic together with the olive oil used to cook them, parsley, chopped green olives, salt, and pepper to taste.
- Add some more olive oil and vinegar to coat the ingredients and season with salt and pepper to your taste.
- Mix the salad, decorate with sliced hard boiled eggs.
- Serve it at room temperature.
Nutrition Facts : Calories 285 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 252 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
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-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
- Photographs by Antonis Achilleos
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
SPANISH GREEN SALAD WITH ROASTED RED PEPPERS AND PRESERVED LEMON
I was attending a dinner party where the theme was Spanish food, and I was responsible for bringing a salad. The funny thing about Spain is that their salads are either super plain (e.g. a couple of tomatoes and some greens) OR contain meat, in the form of fish or cured ham of some kind. I looked at several different recipes and made up this one.
Provided by bmann
Categories Lemon
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up the red peppers into quarters, drizzle with some olive oil, and place under broiler to roast. Once the skins are somewhat blackened, remove from heat and cover so that the skins can come loose.
- Slice the garlic cloves (preferably large Russian red - use more cloves if they are small) and saute them in 2 T of olive oil. Pour the oil and the browned sliced garlic into a container and set aside.
- Thinly slice the fennel bulb. Saute it briefly in the saucepan you made the garlic inches.
- The lemons are for making quick preserved lemons. Juice one lemon and put it in a saucepan with a T of salt and 1/2 T of sugar. Take the second lemon and slice it very thinly and put it in the lemon juice mixture in the saucepan. Bring to a boil, then reduce heat and let simmer, covered, for 10 minutes.
- Clean and roughly chop the head of romaine and place it in a large salad bowl with room for tossing. Grate the carrot and add it to the bowl. Chop the roma tomatoes into large pieces and add to the bowl as well. Add the sauted fennel.
- Peel the roasted peppers, cut them into strips and add them to the salad bowl.
- Combine the preserved lemon slices with the olive oil and garlic chips. Add a T or two of the lemon liquid and more olive oil, mix it a bit and let the garlic and lemon flavours mix.
- Pour over the salad, add the olives, and toss thoroughly so the oil and lemon coats everything. Add fresh ground pepper and salt to taste, adding more olive oil and reserved lemon liquid as needed.
- Let the salad sit in the fridge for at least an hour so the flavours can combine, then serve.
Nutrition Facts : Calories 73.3, Fat 1.9, SaturatedFat 0.3, Sodium 137.4, Carbohydrate 16.1, Fiber 7, Sugar 4.5, Protein 3.2
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
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.
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