Roasted Pepper and Olive Salad Recipe

Posted by
Rate It!
Roasted Pepper and Olive Salad
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Halve peppers and remove seeds. Rub with oil; sprinkle with salt and pepper. Broil 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers.
  2. In a large bowl, combine the peppers, spinach, onion, mushrooms, tomato, celery and olives. In a small bowl, combine the vinegar, oil and honey. Pour over vegetables and toss to coat. Sprinkle with blue cheese and parsley; gently toss to coat. Serve with a slotted spoon. Yield: 10 servings.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.42 Kcal (667 kJ)
Calories from fat 102.55 Kcal
% Daily Value*
Total Fat 11.39g 18%
Cholesterol 15.3mg 5%
Sodium 520.35mg 22%
Potassium 247.74mg 5%
Total Carbs 9.44g 3%
Sugars 6.28g 25%
Dietary Fiber 1.31g 5%
Protein 4.96g 10%
Vitamin C 37.9mg 63%
Iron 0.3mg 2%
Calcium 83mg 8%
Amount Per 100 g
Calories 134.97 Kcal (565 kJ)
Calories from fat 86.83 Kcal
% Daily Value*
Total Fat 9.65g 18%
Cholesterol 12.96mg 5%
Sodium 440.56mg 22%
Potassium 209.75mg 5%
Total Carbs 7.99g 3%
Sugars 5.31g 25%
Dietary Fiber 1.11g 5%
Protein 4.2g 10%
Vitamin C 32.1mg 63%
Iron 0.2mg 2%
Calcium 70.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top