Roasted Sweet Pepper Salad

Roast sweet peppers to make a colorful and tasteful salad. Use any leftover peppers for an extra-special sandwich topping.

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  • Makes: 6 to 8 side-dish servings
  • Prep: 40 mins
  • Bake: 15 mins 450°F

Roasted Sweet Pepper Salad

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Directions

  1. Halve sweet peppers; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake in a 450 degree F oven for 15 to 20 minutes or until skins are blistered and dark. Fold up foil on baking sheet around peppers to form a packet, sealing edges. Let stand about 20 minutes to loosen skins. With a small sharp knife, peel skin from peppers. Discard skin. Cut the peppers into strips.
  2. In a medium bowl combine the sweet pepper strips, the vinegar, capers, basil, oregano, oil, garlic, and black pepper; toss to coat. Serve immediately or cover and chill for up to 24 hours. Serve on lettuce-lined salad plates. Makes 6 to 8 side-dish servings.

From the Test Kitchen

Roast sweet peppers and toss with vinegar, capers, basil, oregano, oil, garlic, and black pepper. Cover and chill for up to 24 hours. Serve as directed.

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Nutrition Facts (Roasted Sweet Pepper Salad)

  • Per serving:
  • 59 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 88 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 1 g pro.
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