ROASTED PEPPER SALAD
Categories Salad Leafy Green Herb Pepper Vegetable Appetizer Vegetarian Low Cal Lunch Arugula Bell Pepper Summer Vegan Thyme Capers Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle.
- Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers.
- Add salt and pepper to taste and toss.
- Divide arugula among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.
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