Herb and Roasted Pepper Salad
Recipe from Better Homes and Gardens

Colorful roasted sweet peppers star in this side salad. Roast a combination of red, yellow, and green peppers for extra eye-appeal.


Herb and Roasted Pepper Salad

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Servings: Makes 8 side-dish servings.
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
Related Categories: 4th of July Salad, Healthy Salad, Peppers, Summer Salads
 
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Ingredients
  • 6 
    red, yellow, and/or green sweet peppers, halved lengthwise; stems, seeds, and membranes removed
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  • 1/3  cup
    sliced pitted ripe olives
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  • 3  tablespoons
    olive oil
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  • 2  tablespoons
    balsamic vinegar
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  • 2  tablespoons
    sliced green onion
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  • 2  tablespoons
    capers, drained
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  • 2  cloves
    garlic, minced
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  • 2  tablespoons
    snipped fresh basil or 1 teaspoon dried basil, crushed
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  • 1  tablespoon
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
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  • 1/4  teaspoon
    pepper
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  •  
    Lettuce leaves
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  • 1/4  cup
    crumbled feta cheese
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Directions
1.
Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven 20 minutes or until skins are bubbly. Wrap in the foil; let stand 30 minutes. Peel; cut into strips.
2.
Combine peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano, and pepper; toss to coat. Cover; chill from 2 to 24 hours. Serve on lettuce. Top with feta. Makes 8 side-dish servings.
Nutrition information
Calories 90, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 158 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 47%, Vitamin C 228%, Calcium 4%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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