0 0
Green And Red Pepper Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 large green peppers, halved and seeded
2 large red peppers, halved and seeded
1 tablespoon olive oil
2 tablespoons sweet onions or 2 tablespoons yellow onions, finely chopped
1 1/4 cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice
1/2 teaspoon salt (to taste)
1 teaspoon cumin
1/4 teaspoon cayenne
1 tablespoon extra virgin olive oil
1/2 teaspoon balsamic vinegar
1 pinch salt
fresh ground black pepper

Nutritional information

111.9
Calories
66 g
Calories From Fat
7.4 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
337.6 mg
Sodium
11.8 g
Carbs
3.9 g
Dietary Fiber
7.1 g
Sugars
2.2 g
Protein
234g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Green And Red Pepper Salad

Features:
    Cuisine:

    Very nice dish for a light lunch. The flavors meld very nicely together. Thanks for posting.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Green and Red Pepper Salad, Peppers grown in abundance throughout the Mediterranean This salad from Tunisia and Morroco uses them to their best advantage with roasting – a preparation that heightens their natural sweetness You can serve this as a first course salad or the centerpiece of a lunch or light dinner , Very nice dish for a light lunch The flavors meld very nicely together Thanks for posting , This was nice and refreshing I doubled the dressing ingredients for half of the peppers! Oh well, I must like things highly seasoned


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Pre-Heat Oven to 425 Degrees.

    2
    Done

    Place the Peppers Cut-Side Down on a Baking Sheet With a Lip or a Baking Pan. Bake For 10 Minutes. Turn Peppers Over and Bake For an Additional 5 Minutes. Repeat Previous Step Two More Times. Total Baking Time Is 25 Minutes.

    3
    Done

    Remove Tray from Oven and Cover With a Clean Dishtowel For 10 Minutes. the Peppers Should Be Soft and Tender and You Can Easily Slip Off the Skins.

    4
    Done

    Cut the Green Peppers Into a 1/4 Inch Dice. Slice the Red Pepper Halves in Half (now They Will Be Quarters) and Reserve.

    5
    Done

    Add 1 Tablespoon of Oil to a Non-Stick Skillet Over Medium Heat. Add Onions and Stir For a Minute, Then Add Garlic and Stir For 30 Seconds. Add the Green Peppers, Lower the Heat a Bit and Cook For 5 Minutes. Add Tomatoes, Cumin and Cayenne and Mix Well. Cook an Additional 6 Minutes Looking For the Mixture to Loose Some of Its Moisture.

    6
    Done

    Combine the Ingredients For the Dressing in a Small Bowl and Whisk.

    7
    Done

    to Assemble Your Salad, Arrange the Red Pepper Quarters on a Serving Platter -- a La Spokes on a Wheel or Flower Petals. Its Fine If the Overlap a Bit. Drizzle Dressing Over the Red Peppers. Spoon the Green Pepper-Tomato Mixture Into the Center -- Allowing Some to Casually Spill Over.

    8
    Done

    Alternately, You Can Arrange This on Single Serving Platters With 2 Red Pepper Quarters in a V-Shape and the Green Pepper-Tomato Mixture Placed Where the Two Strips Join Together.

    9
    Done

    This Salad Can Be Served Chilled or at Room Temperature.

    Avatar Of Greta Ramirez

    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Exotic Caribbean-Inspired Tofu Colombo Recipe
    previous
    Exotic Caribbean-Inspired Tofu Colombo Recipe
    Featured Image
    next
    Cheesy Artichoke Chicken Pasta
    Exotic Caribbean-Inspired Tofu Colombo Recipe
    previous
    Exotic Caribbean-Inspired Tofu Colombo Recipe
    Featured Image
    next
    Cheesy Artichoke Chicken Pasta

    Add Your Comment

    fifteen − ten =