Roasted Pepper Salad

Green peppers are roasted then tossed with other ingredients.

Ingredients:

• 2 large green peppers
• 1/3 cup salad oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 2 tomatoes, cut in wedges
• 1 small cucumber, diced
• 2 green onions, sliced
• mixed salad greens

Preparation:

Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin.

Cut peppers in half, remove seeds, and cut into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least 2 hours, or overnight. Add tomato wedges, diced cucumber, and sliced green onions.; toss lightly. Serve on mixed salad greens or lettuce leaves.
Roasted pepper salad serves 6.

More Vegetable Salad
Bacon and Tomato Salad
Creamy Vegetable Salad
Dilled Vegetable Salad
Marinated Vegetable Salad
Vegetable Salad with Peppers and Tomatoes

Vegetable Salads
Coleslaw Recipes
Salad Dressing Index
Spinach Salad Recipes
Bean Salads
Pasta Salad Recipes
Main Dish Salads
Salad Recipes & Dressings

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter