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Farm Salad with Sweet Peppers and Sage Croutons

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  • Makes: 12 servings
  • Prep: 20 mins
  • Roast: 20 mins 425°F
  • Stand: 15 mins

Farm Salad with Sweet Peppers and Sage Croutons

Ingredients

Directions

  1. Preheat oven to 425 degrees F.* Halve peppers lengthwise; remove stems, seeds, and veins. Place pepper halves, cut side down, on foil-lined baking sheet. Roast 20 to 25 minutes. Enclose peppers in foil; let stand about 15 minutes or until cool. Use a sharp knife to gently loosen and remove skins. Cut peppers in bite-size strips.
  2. In a large salad bowl combine greens, sage, herb flowers, tomatoes, pepper strips, and sage croutons; toss with about half the vinaigrette; pass remaining. Makes 12 servings.

From the Test Kitchen

*

If you have a gas range, you can put each pepper on a long handled fork and roast directly over flame, turning until all sides are browned. Wrap before peeling, as above.

Sage Croutons

Ingredients

Directions

  1. Preheat oven to 425 degrees F. Tear baguette in enough bite-size pieces to equal 4 cups. In large bowl toss bread with olive oil, sage, garlic powder, salt, and freshly ground pepper. Spread in 15x10x1-inch baking pan. Bake for 10 minutes or until browned, stirring once.

Apple Cider Vinaigrette

Ingredients

Directions

  1. In screw-top jar combine vinegar, olive oil, mustard, honey, salt, and freshly ground pepper. Shake to combine.

Nutrition Facts (Farm Salad with Sweet Peppers and Sage Croutons)

    Per serving:
  • 128 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 217 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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