MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
- Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
- Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
- Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
MEDITERRANEAN POTATO SALAD
This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!
Provided by hockeymom
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
- Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 5.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.5 g, Sodium 344.2 mg, Sugar 2.1 g
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
Provided by BigDaddy
Categories Side Dish Vegetables Tomatoes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
- Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g
TRI-PEPPER SALAD
A crisp green salad with subtle flavors!
Provided by JSCHAUFE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 7.3 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 169.4 mg, Sugar 5.1 g
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
MEDITERRANEAN ROASTED VEGETABLE SALAD
Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 20
Number Of Ingredients 13
Steps:
- Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
- Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
- Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
ROASTED BELL PEPPER SALAD
This is a delightful antipasti I like to serve with crostini when I fix an Italian dinner. It is so delicious and makes great use of an abundance of home grown peppers. I am always asked for the recipe when I serve this.
Provided by MamaJ
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and spray with cooking spray.
- Place whole peppers on foil and bake for 45 minutes until beginning to char. (You may want to check after 35 minutes for your desired degree of doneness).
- Remove from oven and cover with a dish towel. Let cool 5 minutes.
- Peel and seed peppers and slice lengthwise into strips (do not run under water to remove the peel).
- Combine peppers, sun dried tomatoes and artichoke hearts.
- Whisk together garlic, vinegar, oil, and chili sauce. Season to taste with salt and pepper.
- Pour dressing over pepper mixture and scatter with basil leaves.
- Serve with crostini.
Nutrition Facts : Calories 300.5, Fat 19.6, SaturatedFat 2.8, Sodium 166, Carbohydrate 31, Fiber 11, Sugar 6.5, Protein 7.3
ROASTED RED BELL PEPPER SALAD
Make and share this Roasted Red Bell Pepper Salad recipe from Food.com.
Provided by dawnie2u
Categories Black Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, toss all ingredients together, except lettuce.
- Place lettuce on a dinner plate.
- Spoon pepper-bean salad over lettuce.
- You can make ahead and refrigerate, just bring back to room temperature before serving.
Nutrition Facts : Calories 249.2, Fat 10.2, SaturatedFat 1.4, Sodium 491.1, Carbohydrate 31.7, Fiber 8.6, Sugar 0.4, Protein 8.9
TAMI'S TRI COLOR CAPRESE SALAD
Yellow , Red and Green Heirloom Tomatoes along with leafy fresh basil make this salad bright and eye catching , the taste is fresh and the preperation is easy.
Provided by T_Jones
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- on a large platter start layering tomato , whole basil leaf cheese slice then repeat in rows up and down the platter.
- sprinkle with shaved shallots (to taste).
- drizzle with balsamic and olive oil.
- sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 167.1, Fat 10.9, SaturatedFat 6.3, Cholesterol 37.4, Sodium 316.8, Carbohydrate 6.3, Fiber 1.3, Sugar 2.3, Protein 11.9
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