Best Sweet Red Pepper Salad Recipes

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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 jalapeƱo 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.

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.

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.

KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING



Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 starchy potato, peeled and thinly sliced
2 cloves garlic
Coarse salt
Handful fresh flat-lead parsley
Couple sprigs fresh thyme, leaves finely chopped
1/2 lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter
7 tablespoons extra-virgin olive oil, divided
2 roasted red peppers
1 small shallot, chopped
2 teaspoons sugar
2 tablespoons red wine vinegar
Black pepper
1 small escarole, chopped
1 small head radicchio, chopped
1 endive, chopped

Steps:

  • Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
  • Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
  • Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.

GRILLED SWEET POTATO AND RED PEPPER SALAD



Grilled Sweet Potato and Red Pepper Salad image

This recipe combines vibrant colors and tastes to create an unusual salad. It's an exciting accompaniment to any entree sizzling on the grill. Try it at your next cookout or picnic. -Irene Eager, Claremont, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons lime juice
1 garlic clove, minced
1 teaspoon chopped seeded jalapeno pepper, optional
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 large sweet red peppers
1-1/2 pounds medium sweet potatoes, peeled and cut into 1/2-inch slices
2 celery ribs, thinly sliced
3 green onions, thinly sliced
1/3 cup minced fresh cilantro

Steps:

  • For dressing, in a small bowl, whisk the first seven ingredients; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes. , Meanwhile, in a shallow bowl, drizzle sweet potato slices with 2 tablespoons dressing; toss to coat. Set remaining dressing aside. Arrange potato slices on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 5-6 minutes on each side or until tender. Cut into bite-size pieces., Peel off and discard charred skin from peppers; seed and coarsely chop. In a large bowl, combine the potatoes, peppers, celery, onions and cilantro. Whisk the reserved dressing; pour over salad and toss to coat. Serve at room temperature.

Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SWEET RED PEPPER SALAD



Sweet Red Pepper Salad image

The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. -Cookie Curci, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

6 medium sweet red peppers
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
Lettuce leaves, optional

Steps:

  • Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened. , Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in. wide strips. , In a large bowl, whisk the oil, parsley, garlic, oregano and salt. Add peppers; toss to coat. Cover and chill for 3-4 hours. Serve on lettuce if desired.

Nutrition Facts : Calories 194 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein.

2 TERRIFIC SALAD SIDES: 3 BEAN SALAD AND POTATO SALAD WITH SWEET RED PEPPER AND ONION



2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 8 servings of each salad

Number Of Ingredients 18

16 new red potatoes
Coarse salt, for boiling water
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup chopped fresh mint, a couple of handfuls
1/4 cup chopped flat-leaf parsley, a couple of handfuls
3 tablespoons red wine vinegar, eyeball the amount
1/3 cup extra virgin olive oil, eyeball the amount
Salt and freshly ground black pepper
1/2 pound fresh green beans, washed and cut into 1/3
2 rounded teaspoons Dijon mustard
2 teaspoons sugar
1/4 cup red wine vinegar, eyeball the amount
1/2 cup extra-virgin olive oil, eyeball the amount
1 (15-ounce) cans red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup flat-leaf parsley, chopped
Salt and freshly ground black pepper

Steps:

  • Place red potatoes in a pot and cover with water. Place pot on stove, cover and bring to a boil. Liberally salt water with coarse salt. Place a colander over boiling pot. Take your first ingredient from the bean salad, 1/2 pound cut fresh green beans, and place them in the colander. Cover the colander with pot lid. Steam beans 5 minutes while potatoes boil below. Remove beans and cold shock under running water. Drain green beans and set aside.
  • When the potatoes are just tender, about 12 minutes, remove from heat, turn off burner, drain potatoes and cold shock them under running water until just cool enough to handle. Coarsely chop potatoes and return them to the warm pot. Add peppers, onions, mint, parsley and vinegar to the pot. Toss to allow the vinegar to absorb into the potatoes. Add oil and stir the potatoes until they mash up a bit and salad has a spoonable consistency. Season with salt and pepper, to taste, and transfer to a serving bowl.
  • In a bowl, combine mustard, sugar and vinegar. Whisk in oil. Add kidney beans, garbanzo beans, green beans and parsley to the bowl and toss to coat bean salad evenly with dressing. Season salad with salt and pepper, to taste, and serve.

GREEN BEANS AND SWEET RED BELL PEPPER SALAD



Green Beans and Sweet Red Bell Pepper Salad image

From a Caribbean/Central American/Mexican cookbook by the Hermes Publishing House. Use crisp and fresh vegetables-this is not the recipe to use up older vegetables from the back of your frig. If fresh, good quality green beans are unavailable, use a top quality frozen brand.

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil (good quality!)
salt, to taste
fresh ground black pepper, to taste
2 1/2 cups cooked green beans, quartered (or frozen green beans)
2 medium red bell peppers, seeded, membranes removed, and diced
2 -3 green onions, white and green parts, sliced
1 serrano chili, seeded if desired and minced (can use pickled serrano if you wish)
1 head iceberg lettuce, coarsely shredded (or any crisp similar textured lettuce such as Romaine)
1/2 cup Spanish olives with pimento, sliced
1/4 cup red onion, sliced into crescents

Steps:

  • Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
  • Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
  • Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
  • Pour the marinated salad dressing over the vegetables and toss lightly to coat.
  • Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.

Nutrition Facts : Calories 325.8, Fat 30.1, SaturatedFat 4.2, Sodium 282.4, Carbohydrate 14.8, Fiber 6.1, Sugar 6.6, Protein 3.5

SIMPLE SWEET RED PEPPER SALAD DRESSING



Simple Sweet Red Pepper Salad Dressing image

Make and share this Simple Sweet Red Pepper Salad Dressing recipe from Food.com.

Provided by ChefRed

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 red bell pepper
2 garlic cloves
1/2 cup red wine vinegar
3/4 cup olive oil

Steps:

  • Finely chop 2 cloves of garlic. Wash pepper, remove seeds, Slice and dice red pepper, not too big, not too small.
  • Mix with olive oil and vinegar. I like to use immediately.

Nutrition Facts : Calories 245.3, Fat 27.1, SaturatedFat 3.7, Sodium 1.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.8, Protein 0.3

ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE



Roasted Sweet Potato Salad With Red Pepper Vinagrette image

I LOVE sweet potatoes, and this is quite possible the most brilliant combination of flavors with sweet potatoes I have ever seen. Unlike a traditional potato salad, which is best chilled, this is best served slightly warm or at room temperature. It's a delicious paring with just about anything southwestern, but also goes well with salmon.

Provided by AllergyGirl

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large sweet potatoes
1/2 cup olive oil
1/4 cup red wine vinegar
1 medium red bell pepper
2 teaspoons ground cumin
1 tablespoon orange zest
1/2 cup green onion (sliced)
1/2 cup mint (fresh, minced)
2 jalapenos

Steps:

  • Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
  • Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
  • Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

Nutrition Facts : Calories 374.7, Fat 27.5, SaturatedFat 3.8, Sodium 79.9, Carbohydrate 31.1, Fiber 6.1, Sugar 7.2, Protein 3.2

SWEET CORN, RED PEPPER, AND CHEESE SALAD



Sweet Corn, Red Pepper, and Cheese Salad image

A great way to use that fresh corn from the garden! This recipe also works with frozen corn; cook it briefly, then chill.

Provided by Sharon123

Categories     Southwestern U.S.

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

8 ears sweet corn
2/3 cup finely chopped sweet red pepper
8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
2 tablespoons snipped fresh parsley
salt
fresh ground black pepper
3 tablespoons sherry wine vinegar
2 teaspoons dijon-style mustard
1/2 teaspoon salt
2/3 cup extra virgin olive oil
fresh ground black pepper

Steps:

  • To make Sherry Vinaigrette:.
  • In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
  • Gradually add the olive oil, whisking constantly until dressing thickens slightly.
  • Season generously with pepper.
  • Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
  • Makes about 3/4 cup.
  • Salad:.
  • Remove husks from ears of corn.
  • Scrub ears with a stiff brush to remove silks; rinse.
  • Cut kernels from cobs, scrape cobs with knife to release juices.
  • In a large bowl combine corn and juices, sweet pepper, and cheese.
  • Add Sherry Vinaigrette, stir to coat.
  • Stir in parsley and salt and pepper to taste.
  • Serve immediately.
  • Makes 12 servings.
  • Enjoy!

Nutrition Facts : Calories 160.1, Fat 12.7, SaturatedFat 1.8, Sodium 106.7, Carbohydrate 11.9, Fiber 1.8, Sugar 2.3, Protein 2

SWEET CORN, RED PEPPER AND CHEESE SALAD



SWEET CORN, RED PEPPER AND CHEESE SALAD image

Categories     Salad     Side     No-Cook     Corn

Yield 12 servings

Number Of Ingredients 7

8 ears of sweet corn
2/3 cup finely chopped red sweet pepper
8 oz manchego, Teleme, or Monterey Jack cheese with jalapeno peppers, cut into 1/4-inch cubes
1 recipe Sherry Vinaigrette
2 tablespoons snipped fresh flat-leaf parsley
salt or kosher salt
freshly ground black pepper

Steps:

  • Remove husks from ears of corn. Scrub ears with a soft brush to remove silks; rinse. Cut kernels from cobs; scrape cobs with knife to release juices. In a large bowl combine corn and juices, sweet peppers, and cheese. Add Sherry Vinaigrette; stir to coat. Stir in parsley and salt and pepper to taste. Serve immediately. SHERRY VINAIGRETTE: In a medium mixing bowl, combine 3 tablespoons sherry wine vinegar, 2 teaspoons Dijon-style mustard, and 1/2 teaspoon kosher salt; whisk until smooth. Gradually add 2/3 cup extra-virgin olive oil, whisking constantly until dressing thickens slightly. Season generously with freshly ground black pepper. Prepare Sherry Vinaigrette up to 3 days before serving; store in refrigerator. Makes about 3/4 cup. EACH SERVING: 233 cal., 18 g total fat (5 g sat fat), 17 mg chol., 209 mg sodium, 12 g carbo, 2 g fiber, 7 g pro. Daily Values: 17% vit A, 35% vit C, 14% calcium, 3% iron.

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