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Grilled Pepper Salad

From: EatingWell

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

Servings: 4 servings, about 1 cup each
Prep: 20 mins
Total: 20 mins
Rated : 
 by 3 people
4   bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup  halved and pitted oil-cured black olives
1/4 cup  rinsed and chopped oil-packed sun-dried tomatoes
1 tablespoon  extra-virgin olive oil
1 tablespoon  balsamic vinegar
1/8 teaspoon  salt
1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Nutrition Facts
Calories 107, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 330 mg, Carbohydrate 10 g, Fiber 2 g, Protein 1 g, Potassium 331 mg. Daily Values: Vitamin C 200%. Exchanges: Vegetable 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
JessyRae wrote:

This salad was delicious! My family loved it.

8/26/2010 10:53:57 PM Report Abuse

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