EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
BULGAR, RED PEPPER, CUCUMBER, AND FETA SALAD
Make and share this Bulgar, Red Pepper, Cucumber, and Feta Salad recipe from Food.com.
Provided by Engrossed
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
- In a mixing bowl, whisk together the oil, lemon juice and seasoning.
- Pour oil mixture over the bulgar wheat, add the herbs and mix well.
- Then mix in the remaining ingredients.
- Cover and chill until required.
- Stir in olives just before serving if desired.
- Serve garnished with lime wedges.
RED PEPPER, ONION AND FETA SALAD
Grilled onions with bell peppers and feta cheese mixed with arugula gives you delicious salad - perfect for side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
- Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
- Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
- In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.
Nutrition Facts : Calories 250, Carbohydrate 10 g, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
ROASTED RED PEPPER SALAD WITH FETA, PORT AND SPICE VINAIGRETTE
Categories Salad Cheese Leafy Green Pepper Roast Feta Spice Bell Pepper Port Cinnamon Nutmeg Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.
ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA
Steps:
- Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed, and cut peppers into ½-inch-wide strips. DO AHEAD: Can be made 1 day ahead. Wrap and refrigerate. Preheat oven to 375°F. Brush large rimmed baking sheet with 1 Tbsp oil. Toss eggplant, garlic, and 4 Tbsp oil in large bowl. Spread out on sheet. Sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 40 minutes for both garlic and eggplant. Set aside to cool. Whisk vinegar and 2 Tbsp oil in large bowl to blend. Peel and chop garlic; add to bowl. Mix in eggplant and bell peppers, then green onions and olives. Season salad with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tear frisee into separate leaves; arrange on platter to cover. Top frisee with salad; sprinkle with cheese.
ROASTED RED PEPPER AND FETA QUINOA SALAD
Steps:
- 1.Heat the oil in a pan. Add the onion and sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute. 2.Add the roasted red peppers, quinoa, vegetable broth and oregano, season with salt and pepper and bring to a boil. 3.Reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. 4.Remove from heat and mix in the chickpeas, feta and balsamic vinaigrette.
RED PEPPER AND FETA SALAD
This is my adaptation of a recipe from the "Chopstix" cookbook. It's simple, elegant, and delicious! They can also be made in advance, which is terrific when you have company over. Time is an estimate and includes sitting time for peppers.
Provided by Halcyon Eve
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make dressing: place garlic, ginger, and oils into a small pan over medium heat. Cook just until the garlic turns white; do not allow garlic to brown. If garlic browns, toss out and start over. Transfer to a bowl and allow to cool to room temperature. The dressing may be made several hours in advance.
- Roast the pepper quarters under a broiler until skin blackens and blisters. Wrap in damp paper towels and place in a small paper bag, folding top down to close. Allow to sit until cooled enough to handle, 15-20 minutes.
- Peel, trim, and cut each quarter into halves.
- Slice the feta into 8 slices.
- On each of 4 salad plates, place one strip of pepper. Add a slice of feta, then top with 2 basil leaves. Repeat layers, fanning or arranging the layers so that each layer is visible.
- Cover loosely with damp paper towels and refrigerate until ready to serve.
- To serve, bring salads to room temperature. Drizzle the dressing over the salads and grind pepper over the top to taste. Garnish with a sprig of basil leaves and serve with lime wedges to squeeze over the salad.
Nutrition Facts : Calories 190.8, Fat 18.1, SaturatedFat 4.3, Cholesterol 13.4, Sodium 170, Carbohydrate 6, Fiber 1.7, Sugar 2.7, Protein 3
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