Pretty Bell Pepper Party Salad Recipes

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Steps:

• In a large bowl combine both heads of lettuce, green onions, bell peppers and cranberries.
• Saute ramen noodles, seasonings from packets, sesame seeds and almonds in 1 stick butter. Stir constantly for 2 minutes over medium-low heat. Watch carefully,.
• do not burn!
• Drain on paper towel. Set aside to cool.
• Dressing: (can make ahead).
• Put in jar and shake very well to mix.
• To serve:.
• Toss salad mixture with noodle mixture.
• Drizzle dressing over the salad, toss to coat.
• Serve immediately.
• Serves 12-15.

Steps:

• Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

Steps:

• Cook pasta as directed on package, adding broccoli and carrots during last 2 minutes of cooking. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, place turkey, bell peppers, onion and cheese.
• Gently stir cooked cooled pasta with broccoli and carrots into turkey mixture. Pour dressing over salad and add chives; toss gently to coat. If desired, garnish with additional chives.

Steps:

• Preheat oven to BROIL.
• ROASTING THE BELL PEPPERS AND ASPARAGUS: Roast the whole bell peppers under the broiler for about 8 minutes. Turn over occasionally to broil evenly.
• Now add the asparagus spears. Continue to broil the peppers until the skin is black but not charred. Keep turning the asparagus spears to evenly broil. *Watch* broiling process carefully! (The asparagus spears will take about 8 minutes to broil, the bell peppers 15 minutes approximately.).
• Remove asparagus spears from oven and set aside. Remove bell peppers to a bowl and cover with a lid. Allow to "sweat" for 10-15 minutes or until the skin peels off easily.
• Once cool enough to handle, core bell peppers and remove skin, stems and any membrane.
• Cut bell peppers into long strips. Cut asparagus spears into 3" pieces.
• Arrange the asparagus spears and bell peppers on a serving platter.
• Whisk together the vinaigrette and spoon over the vegetables. (Vinaigrette can be prepared several hours in advance if you wish.).
• Garnish with the hard boiled egg slices and fresh chervil.
• Cover and refrigerate 1 hour or can be served immediately.

Steps:

• Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.

Steps:

• Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.
• Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)