Wednesday, July 1, 2015

Roasted Sweet Pepper Salad

The cool thing about this salad is its versatility which is why it is perfect for this weekend's 4th of July holiday or any other summer weekend. In addition to serving alongside grilled meats, it works well as part of an appetizer menu served with bruschetta and assorted cheeses, it is terrific as a side salad or spooned on top of a sandwich. Try as an omelet filling, or mix with hot pasta and grated parmesan, or make a panini with the peppers and your favorite cheese. Also delicious on its own eaten with tortilla chips, used as part of a pasta salad or added to corn and black bean salad. Get creative..there are countless uses.

Roasted Sweet Pepper Salad
(serves 6)

3 red bell peppers (or 2 red and 1 yellow)
1 red onion (peeled, cut in 1/2 and then thinly sliced)
1/3 cup extra virgin olive oil
juice from one lemon (approx 2 tbsp)
3/4 tsp superfine dry mustard
1 clove garlic, finely minced
1/8 tsp ground cumin
1/8 tsp ground coriander
1/4 tsp red pepper flakes
1/4 tsp grey sea salt
1/4 tsp freshly cracked pepper
1 1/2 tsp coconut sugar

Char peppers over a gas flame until blackened on all sides. Place in a brown paper bag and let cool. Remove skins. Cut in half and then slice lengthwise into thin strips. Place on a serving platter and arrange red onions on top of peppers. Combine remaining ingredients in a mason jar and shake well until thoroughly combined. Pour dressing over onion/pepper mixture and refrigerate for several hours. Serve cold or at room temperature. The salad will keep in refrigerator up to 3 days. Cover well.

Happy 4th of July to all my American (USA)  friends!

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating The 4th of JulyDo you have a favorite 4th of July holiday recipe? Or, if you are not from the states, a favorite outdoor picnic recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Red Beet Hummus Recipe with Lemony Yogurt
The Heritage Cook: 
Tangy Caprese Salad with Pickled Cherries (Gluten-Free)
Creative Culinary: 
July 4th Red, White and Blue Patriotic Poke Cake
Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis
The Lemon Bowl: 
3 Steps to Perfectly Cooked Sweet Corn
Bacon and Souffle: 
Red, White and Blue Bark
Healthy Eats: 
5 Frozen Treats for a Sweet Fourth
Taste with the Eyes: 
Dessert for the 4th of July: Elderflower Berry Pavlova
Napa Farmhouse 1885: 
Best Ever Elk Burgers For The 4th of July
Red or Green: 
Roasted Sweet Pepper Salad
Elephants and the Coconut Trees: 
Heirloom Tomato Pie
In Jennie's Kitchen: 
Summer Raspberry Sorbet
Homemade Delish:
 4th of July Cheesecake
FN Dish: 
Portable Picks to Make and Take on July 4th


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.


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