Pretty Bell Pepper Party Salad Recipes

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

Steps:

• In a large bowl combine both heads of lettuce, green onions, bell peppers and cranberries.
• Saute ramen noodles, seasonings from packets, sesame seeds and almonds in 1 stick butter. Stir constantly for 2 minutes over medium-low heat. Watch carefully,.
• do not burn!
• Drain on paper towel. Set aside to cool.
• Dressing: (can make ahead).
• Put in jar and shake very well to mix.
• To serve:.
• Toss salad mixture with noodle mixture.
• Drizzle dressing over the salad, toss to coat.
• Serve immediately.
• Serves 12-15.

Steps:

• In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.

Steps:

• Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool.
• Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

Steps:

• Cook and drain the pasta.
• Toss all the ingredients together in a large bowl.
• Chill for a minimum of four hours.
• Put in your prettiest clear glass bowl, and serve.

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Steps:

• Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
• Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
• Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
• Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.