Grilled Pepper Salad
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Grilled Pepper Salad
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
Ingredients
- 4 bell peppers (mixed colors), halved, seeded and stemmed
- 1/4 cup halved and pitted oil-cured black olives
- 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
Directions
Preparation
- Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Tips
Per serving: 107 calories; 7 g fat (1 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 1 g protein; 2 g fiber; 330 mg sodium; 331 mg potassium; 0 g added sugar
Nutrition Bonus: Vitamin C (200% daily value)
1 Carbohydrate Servings
Exchanges: 1 vegetable, 1 1/2 fat
Contributed by: EatingWell.com
Tags
About Eating Well
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Pareve , Appetizers, Main, Salads, Vegetable Side , Fourth of July, New Year's Eve/Day , American , Quick (under 30 minutes) , Budget, Gluten Free, Picnic, Summer Salad, Vegan , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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