WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
- In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
- Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.
ROASTED CHAYOTE AND RED PEPPER SALAD WITH TANGERINE DRESSING
Categories Salad Citrus Fruit Leafy Green Pepper Appetizer Roast Low Fat Bell Pepper Winter Tangerine Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Make dressing:
- Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
- Make salad:
- Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan. Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
- Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.
ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
- Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ROASTED RED PEPPER SALAD
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
- Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ROASTED CHAYOTES WITH GARLIC
Provided by Lillian Chou
Categories Garlic Side Roast Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
- Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.
ROASTED CHAYOTES
Want to be daring and try something new? Give these a try. This was my first taste of Chayotes and I love them. They have a light fresh taste, a bit sweet and the texture somewhere between a squash and a pear. This includes directions to prepare them in advace.
Provided by cookiedog
Categories Low Protein
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
- Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
- Cooks' note:
- Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).
Nutrition Facts : Calories 115.3, Fat 5.5, SaturatedFat 0.8, Sodium 8.4, Carbohydrate 16.1, Fiber 6, Sugar 6.4, Protein 3.3
ROASTED CHAYOTE & RED PEPPER TOSS
These pan-roasted vegetables will dress up your festive dinner with their holiday colors.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chayotes; cook and stir 5 min. or until evenly browned. Cover; cook on medium-low heat 7 min. or until crisp-tender, stirring occasionally.
- Add peppers and garlic; cook 3 min., stirring occasionally. Remove from heat.
- Blend mayo, lime juice and 1 cup cilantro in blender until smooth. Chop remaining cilantro. Toss chayote mixture with half the mayo mixture; place on serving plate. Top with remaining mayo mixture, Parmesan and chopped cilantro.
Nutrition Facts : Calories 110, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
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