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Easy Roasted Pepper Salad

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Submitted by catsworld

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

3 hrs

Ingredients

6 6
EACH EACH SWEET BELL PEPPERS
of different colours
2 1E+1
TEASPOONS ML GARLIC
minced
1 15
TABLESPOON ML SHALLOTS
finely minced
1 1
PINCH PINCH THYME *
1 15
TABLESPOON ML DIJON MUSTARD
2 1E+1
TEASPOONS ML ANCHOVY PASTE *
3 45
TABLESPOONS ML BALSAMIC VINEGAR
79
CUP ML OLIVE OIL
fruity
1 1
PINCH PINCH BLACK PEPPER *

Directions

Cut the peppers into strips ⅓ in wide, and drain in a colander.

Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend.

Slowly whisk in the olive oil in a slow stream, beating until emulsified.

Stir in the peppers, and refrigerate for at least 2 hours.

Remove from the refrigerator 1 hour before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 204 61% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 64mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 8% Vitamin C 570%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 
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