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Served alongside your grilled protein of choice, this side dish salad has it all--vegetables, bread, and cheese. Serve with a fruit dessert and all your food groups are covered.

Gaby Dalkin
Source: Better Homes and Gardens

Gallery

Credit: Matt Armendariz

Recipe Summary

hands-on:
30 mins
total:
50 mins
Servings:
6
Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an extra-large bowl toss sweet peppers with 1 tablespoon olive oil. Grill peppers on rack of a covered grill directly over medium-high 10 to 12 minutes or until skins are blackened in spots and blistered all over, turning occasionally. Return peppers to bowl. Cover with plastic wrap. Let stand 15 minutes.

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  • Meanwhile, for croutons: On a baking sheet* or grill tray toss bread with 4 tablespoons olive oil; season with salt and black pepper. Place baking sheet on a grill rack directly over medium. Grill, covered, 8 to 10 minutes or until crisp on outside but still chewy in center, tossing occasionally. Let cool.

  • Peel, stem, and seed peppers; cut into 2-inch-long bite-size strips. In a large serving bowl whisk together vinegar, lemon juice, oregano, garlic, crushed red pepper, and remaining 4 tablespoons olive oil. Season to taste. Add peppers, croutons, and onion. Top with cheese and mint. Serves 6.

*

Wrap baking sheet in foil to prevent discoloration from grilling.

Nutrition Facts

426 calories; fat 28g; cholesterol 20mg; saturated fat 7g; carbohydrates 37g; mono fat 15g; poly fat 2g; insoluble fiber 5g; sugars 4g; protein 11g; vitamin a 2601.8IU; vitamin c 142.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 42.3mcg; sodium 513mg; potassium 263mg; calcium 174mg; iron 2.5mg.
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