Recipe courtesy of Todd English
Roasted Red Pepper Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 319
- Total: 45 min
- Prep: 45 min
Ingredients
6 large roasted red bell peppers, julienned
1 large red onion, peeled and thinly sliced
3 scallions, finely chopped
Dressing:
1 garlic clove
2 tablespoons grated lemon zest
1 teaspoon Hungarian paprika
1 teaspoon ground cumin
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon tumeric
Pinch cayenne pepper
Pinch cinnamon
Pinch nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/2 cup olive oil
Directions
- Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.