WEIGHT WATCHERS ROASTED PEPPER SALAD (1 POINT)
From Weight Watchers Magazine. This is a make ahead recipe, convenient for bringing to a potluck, party, etc.
Provided by AmandaMcG
Categories Peppers
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread.
- Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
- To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.
ROASTED PEPPER SALAD
This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
- When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
- Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
- To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.
WEIGHT WATCHERS ROASTED RED PEPPER TUNA SALAD
Make and share this Weight Watchers Roasted Red Pepper Tuna Salad recipe from Food.com.
Provided by Palmtreesbend
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl until well mixed.
- Cover and chill for at least 2 hours.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 120.8, Fat 1.2, SaturatedFat 0.3, Cholesterol 27.5, Sodium 531.2, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 22.2
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