Best Red Pepper Salad Recipes

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MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD



Mediterranean Style Roasted Red Pepper and Lentil Salad image

A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

Provided by Pooja Mottl

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

1 ½ large red bell peppers, halved and seeded
1 tablespoon extra virgin olive oil
1 cup French green lentils
3 cups cold water
1 pinch sea salt
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and finely diced
½ cup finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
½ teaspoon sea salt
5 tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
½ cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
  • Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
  • Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  • Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

EASY RED BELL PEPPER AND FETA SALAD



Easy Red Bell Pepper and Feta Salad image

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

4 red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1 onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

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

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

Steps:

  • Preheat oven to 450° F.
  • Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
  • In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

COUSCOUS SALAD WITH CORN AND RED BELL PEPPER



Couscous Salad with Corn and Red Bell Pepper image

Categories     Salad     Onion     Pasta     Pepper     Vegetable     Side     Quick & Easy     High Fiber     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 11

2 tablespoons olive oil
3/4 cup fresh corn (cut from about 2 ears)
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 teaspoon ground cumin
11/4 cups water
2/3 cup couscous
2 teaspoons red-wine vinegar
1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine
cayenne to taste

Steps:

  • In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
  • While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
  • In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD



Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories     Side Dish     Vegetables     Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  • Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  • Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

SUPER EASY SPINACH AND RED PEPPER SALAD



Super Easy Spinach and Red Pepper Salad image

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Steps:

  • In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
  • In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

CORN, ROASTED RED PEPPER AND CILANTRO SALAD



Corn, Roasted Red Pepper and Cilantro Salad image

This festive summer salad, filled with vibrant flavors, gets bonus points for using up leftover corn on the cob. We suggest using grilled or roasted corn but steamed or boiled works, too.

Provided by Jennifer Perillo

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
Freshly squeezed juice of 1/2 lime
2 cups cooked corn kernels (from 2 large ears)
1/2 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
Handful of fresh cilantro, chopped
Sea salt and freshly ground black pepper

Steps:

  • For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  • For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  • Make it a Meal: Add some grilled shrimp to this salad for a quick and easy one-bowl meal ready in just about 10 minutes.

SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD



Sweet Corn and Roasted Red Pepper Arugula Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
  • Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
  • Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
  • Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG



Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
Salt and freshly ground pepper
1/2 pound slab bacon cut into 1/2-inch lardons
2 shallots, thinly sliced
2 cloves garlic, finely sliced
1/4 cup white wine vinegar
8 cups frisee, washed, dried and cut into bite sized pieces
4 poached eggs
4 (3 to 4-ounce) filet mignon
Kosher salt
2 teaspoons ancho chile powder
2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon freshly grated horseradish or prepared (drained)
1 tablespoon finely chopped fresh mint
Salt

Steps:

  • Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
  • Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
  • Combine all ingredients in a small bowl and season with salt to taste.

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

4 medium red bell peppers
1 teaspoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1/4 cup pitted Kalamata olives
1/2 teaspoon red-wine vinegar
1 teaspoon lemon zest
Coarse salt and ground pepper
Fresh basil leaves, for serving

Steps:

  • Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
  • Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

CORN AND ROASTED RED PEPPER SALAD



Corn and Roasted Red Pepper Salad image

This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.

Provided by unsane1047

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

4 cups frozen corn
1 ½ cups pomegranate-infused red wine vinegar
1 cup roasted red peppers, drained and chopped
2 tablespoons dried cilantro
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon chili powder
¼ teaspoon ground ginger

Steps:

  • Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 55 g, Fat 5.6 g, Fiber 5 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 210.5 mg, Sugar 23.3 g

CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD



Creamy Herbed Shrimp and Roasted Red Pepper Pasta Salad image

Sauteed shrimp gets tossed with farfalle, roasted red peppers, scallion and celery in a creamy dressing.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
8 ounces dried farfalle
1 cup jarred roasted red peppers, drained and chopped
1/4 cup finely chopped celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL



Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 19

1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 fresh basil leaves, chiffonade
2 tablespoons finely diced red onion
1 1/4 cups olive oil
Salt and pepper
2 tablespoons olive oil
2 red onions, minced
1 jalapeno pepper, minced
1 pound dried black beans, cooked until tender and drained
1/2 cup Citrus Vinaigrette
1 teaspoon ancho chile powder
4 red bell peppers, roasted, peeled and seeded
1/2 medium red onion coarsely chopped
1 canned chipotle pepper
6 tablespoons fresh lime juice
1 cup pure olive oil
Salt and freshly ground pepper

Steps:

  • Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
  • Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
  • In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
  • CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
  • Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
  • CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
  • In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
  • ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

GRILLED SHRIMP, RED PEPPER AND CORN SALAD



Grilled Shrimp, Red Pepper and Corn Salad image

Provided by Moira Hodgson

Categories     salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

Steps:

  • Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
  • Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
  • Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
  • Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Categories     Salad     Leafy Green     Herb     Mushroom     Pepper     Tomato     Vegetarian     High Fiber     Low/No Sugar     Barley     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Steps:

  • Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
  • Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
  • Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
  • Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
  • Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

SPINACH AND ROASTED RED PEPPER SALAD



Spinach and Roasted Red Pepper Salad image

Categories     Salad     Leafy Green     Pepper     Vegetarian     Quick & Easy     Dinner     Lunch     Spinach     Winter     Healthy     Potluck     Gourmet

Yield Serves 6

Number Of Ingredients 6

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Steps:

  • Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
  • In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI



Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini image

Provided by Susan Feniger

Categories     Salad     Chicken     Mushroom     Marinate     Low Fat     Bell Pepper     Self

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves

Steps:

  • For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL



Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

Steps:

  • Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
  • Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
  • Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Steps:

  • Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
  • Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

GRILLED RED PEPPER, SWEET ONION, AND TOMATO SALAD



Grilled Red Pepper, Sweet Onion, and Tomato Salad image

Make and share this Grilled Red Pepper, Sweet Onion, and Tomato Salad recipe from Food.com.

Provided by Dr. Jenny

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 red bell peppers
2 sweet white onions, cut into rounds 3/4 inches thick (e.g., maui, vidalia, walla walla)
4 large tomatoes (approximately 2 lb total)
olive oil, for coating
1 bunch fresh basil, stemmed, coarsely chopped if desired
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

Steps:

  • Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
  • Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
  • Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
  • Transfer to a paper bag, close the bag, and let cool for 10 minutes.
  • Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
  • Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
  • Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
  • Scatter basil leaves on top of the vegetables.
  • To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
  • Season with salt and pepper and serve.

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