Summer Pepper Salad Recipes

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

Roasted Pepper Salad with Balsamic Vinaigrette image

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.

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

BELL PEPPER SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Number Of Ingredients 0

Bell Pepper Salad image

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.

Ingredients

SUMMER RED PEPPER TORTELLINI SALAD

This recipe is off a 3x5 card from Pfaltzfraff. Posting this for ZWT. Be sure to make your dressing for this salad a day ahead so that the herbs can enhance the flavor.

Provided by Chabear01

Categories European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Summer Red Pepper Tortellini Salad image

Steps:

Dressing:.
Make this 1 day in advance.
Mix all ingredients together and blend well. Store in the refrigerator overnight.
Salad:.
Put all Salad ingredients in a large bowl, use one cup of salad dressing and mix.

Nutrition Facts : Calories 578.9, Fat 39.2, SaturatedFat 10.1, Cholesterol 53.8, Sodium 1305.2, Carbohydrate 39.4, Fiber 2.6, Sugar 1.5, Protein 19

Ingredients

1 lb tortellini, cooked
1/4 lb boiled ham, julienne cut
1/4 lb provolone cheese, julienne cut
10 pitted black olives, drained, and diced
1/2 cup roasted red pepper, drained and diced
1 small red onion, diced
1 bunch fresh parsley, chopped
1/4 cup wine vinegar
3/4 cup olive oil
3/4 teaspoon oregano
1/8 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper