Recipe courtesy of Amy Finley

Roasted Red Pepper Salad

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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Ingredients

Directions

  1. Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.
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