Herb and Roasted Pepper Salad

Colorful roasted sweet peppers star in this side salad. Roast a combination of red, yellow, and green peppers for extra eye-appeal.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Roast: 30 mins 425°F

Herb and Roasted Pepper Salad

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Directions

  1. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven 20 minutes or until skins are bubbly. Wrap in the foil; let stand 30 minutes. Peel; cut into strips.
  2. Combine peppers, olives, oil, vinegar, onion, capers, garlic, basil, oregano, and pepper; toss to coat. Cover; chill from 2 to 24 hours. Serve on lettuce. Top with feta. Makes 8 side-dish servings.
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Nutrition Facts (Herb and Roasted Pepper Salad)

  • Per serving:
  • 90 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 158 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 2 g pro.
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