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.
RED PEPPER SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread.
ENSALADA DE PULPO: OCTOPUS SALAD
Steps:
- In a large stockpot, combine octopus with bay leaves, halved lemons, peppercorns, white wine, hot pepper sauce. Cook until the octopus is very tender, about 2 hours. Strain, cool, and peel the octopus. Clean squid and open tubes flat. In a bowl, season squid and octopus. Grill quickly for 2 minutes on each side. Cool and slice thinly. In a large bowl, combine squid, octopus, tomatoes, onions, scallions, garbanzo beans, and olives. In a separate bowl, prepare a vinaigrette with 1/4 cup oil, vinegar, basil, and cilantro. Season with salt and pepper. Pour on top of the seafood salad and toss well to combine. Set aside. In a saute pan, heat up the remaining 1/4 cup oil with annatto seeds. Remove seeds and add the sliced garlic. Cook until cloves are golden brown. Add the hearts of palm. Continue to cook until the hearts of palm are brown. Add the lemon juice, and season. Serve the salad over the roasted hearts of palm.;
LIMBER DE COCO Y PIñA
Inspired by the flavors of a piña colada, this Puerto Rican frozen treat combines two of the tastiest tropical fruits on the island.
Provided by Food Network Kitchen
Time 8h10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place six 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you'd like.
- Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month.
GRILLED SAUSAGE PIZZA WITH BELL PEPPER SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into 1/4-inch-thick rounds; set aside.
- Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl. Season with salt and pepper and toss to coat; set aside.
- Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce. Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad.
Nutrition Facts : Calories 683 calorie, Fat 37 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1595 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 29 grams
CHILE SALAD SONORA
Steps:
- In a small saucepan of boiling water, blanch the garlic for 3 minutes. Drain and, when cool, cut into slivers. In a small bowl, whisk together the vinegar, salt, pepper, cumin, and cayenne and add the olive oil in a thin stream, whisking all the time until emulsified. Stir in the shallots and green onions.
- Toss the tomatoes, blanched garlic, chiles, and peppers together on an oval or round ceramic platter. Drizzle the dressing over, toss again, and scatter on the crumbled cheese.
BELL PEPPERS AND PINEAPPLE SALAD
Make and share this Bell Peppers and Pineapple Salad recipe from Food.com.
Provided by ItalandVegan World.
Categories Low Protein
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- 4. Slice spring onions.
- 5. Line a serving plate with the lettuce.
- 6. Combine the pineapple, red pepper, cucumber and spring onions and arrange on top of the lettuce.
- Serves 2-3.
Nutrition Facts : Calories 189.6, Fat 1.2, SaturatedFat 0.2, Sodium 158.6, Carbohydrate 42.9, Fiber 11.2, Sugar 22.8, Protein 9.5
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