Best Eddies Grilled Shrimp And Roasted Red Pepper Salad Recipes

Red Pepper Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

2 roasted red peppers, peeled, seeded and sliced
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
Salt and fresh ground pepper

Steps:

In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread.

Roasted Red Pepper Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 cups roasted red peppers cut into 1-inch pieces
2 cups finely diced celery
2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute
2 cups freshly cooked or thawed frozen corn kernels
2 cloves parboiled garlic, minced
1/2 cup mayonnaise, low fat or not
Lemon juice to taste
Dijon mustard to taste
Salt and freshly ground black pepper to taste

Steps:

Combine the peppers, celery, zucchini and corn.
Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
Combine vegetables with dressing.

Roasted Red Pepper Salad image

Provided by Food Network

Categories side-dish

Time 45m

Number Of Ingredients 16

6 large roasted red bell peppers, julienned
1 large red onion, peeled and thinly sliced
3 scallions, finely chopped
1 garlic clove
2 tablespoons grated lemon zest
1 teaspoon Hungarian paprika
1 teaspoon ground cumin
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon tumeric
Pinch cayenne pepper
Pinch cinnamon
Pinch nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/2 cup olive oil

Steps:

Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.