Roasted Pepper and Olive Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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When I was practicing roasting peppers, I tossed some on-hand ingredients together and came up with this recipe. It got rave reviews at our church potluck. Ingredients:
1 medium sweet red pepper |
1 medium sweet yellow pepper |
1 poblano pepper |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups torn fresh spinach |
1 large red onion, halved and sliced |
1 cup sliced fresh mushrooms |
1 large tomato, cut into wedges |
1 celery rib, thinly sliced |
1 can (3.8 ounces) sliced ripe olives, drained |
3/4 cup pimiento-stuffed olives, halved |
dressing: |
1/4 cup red wine vinegar |
3 tablespoons olive oil |
2 tablespoons honey |
1/3 to 2/3 cup crumbled blue cheese |
1/3 cup minced fresh parsley |
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.
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