Farm Salad with Sweet Peppers and Sage Croutons

A tart and tangy apple cider vinaigrette provides beautiful balance to this salad of sweet peppers, fresh greens and earthy sage. Toasted garlic-sage croutons add depth of flavor as well as fabulous texture. Add dressing just before serving.

Farm Salad with Sweet Peppers and Sage Croutons
Photo: Sara Remington
Prep Time:
20 mins
Roast Time:
20 mins
Stand Time:
15 mins
Total Time:
20 mins


  • 4 sweet peppers

  • 10 cup torn mixed greens

  • ½ cup small fresh sage leaves, tearing large leaves

  • ½ cup fresh herb flowers

  • 2 cup cherry tomatoes, halved

  • 1 recipe Sage Croutons, recipe below

  • 1 recipe Apple Cider Vinaigrette, recipe below

Sage Croutons

  • 4 cup baguette (about 8 ounces bread)

  • 2 tablespoon olive oil

  • 2 tablespoon snipped fresh sage

  • ½ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

Apple Cider Vinaigrette

  • cup cider vinegar

  • cup olive oil

  • 1 tablespoon stone ground mustard

  • 1 tablespoon honey

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper


  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.

Sage Croutons

  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

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


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.

Nutrition Facts (per serving)

128 Calories
6g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 128
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 217mg 9%
Total Carbohydrate 16g 6%
Total Sugars 3g
Protein 4g
Vitamin C 45.5mg 227%
Calcium 40.4mg 3%
Iron 1.6mg 9%
Potassium 306mg 7%
Folate, total 76.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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