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Warm Pepper and Craisin Salad

 

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Warm Pepper and Craisin Salad
 

 

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Recipe

Warm Pepper and Craisin Salad

At Bistro Grill, our favorite neighborhood steakhouse in Great Neck, New York, Serge, the chef, makes a fabulous salad using smoked salmon, Craisins, pine nuts and red peppers, all dressed in balsamic vinaigrette. I've made that salad into two recipes. One is the Warm Salmon Salad and one is this Warm Pepper and Craisin Salad. You'll find that each are flavorful enough to stand on their own.

Times

  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min

Servings

Ingredients

  • 3 tablespoons olive oil
  • 1 red bell pepper, seeded, veins removed, diced
  • 1 yellow bell pepper, seeded, veins removed, diced
  • 1 green bell pepper, seeded, veins removed, diced
  • 1/2 cup Craisins or dried cranberries
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 (8-ounce) package mixed field greens
  • For dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon sugar

Directions

  1. Heat olive oil in a 12-inch skillet over medium-high heat and sauté peppers for 1 to 2 minutes.
  2. Add Craisins, balsamic vinegar and salt. Mix well.
  3. Cover and cook over medium-low heat for about 5 minutes or until peppers are slightly tender.
  4. While peppers are cooking, place all dressing ingredients in a food processor and pulse 3 or 4 times; alternatively, whisk together by hand. Process or whisk until smooth and creamy.
  5. Place mixed field greens in a salad bowl. Pour dressing over and toss gently. Top with warm pepper mixture. Serve warm.

Contributed by: Quick & Kosher

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

One Response to Warm Pepper and Craisin Salad

  1. I made this for shabbos and add thinly sliced sauteed mushrooms and thinly sliced raw red onion. For the greens I did a mix of arugula and Romaine – was fantastic!

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