Broccoli Roasted Red Pepper Salad With White Balsamic Dressing Recipes

BROCCOLI AND RED BELL PEPPER SALAD

Broccoli and Red Bell Pepper Salad image

Categories Salad Pepper Salad Dressing Broccoli Bell Pepper

Yield serves 4

Number Of Ingredients 7

Ingredients

5 strips bacon (about 5 ounces)
1 pound broccoli, cut into florets
1 cup seeded and cubed red bell pepper
1/2 cup grated cheddar cheese (2 ounces)
1/3 cup pine nuts, toasted
1/4 cup dried cranberries
1/2 cup bottled ranch salad dressing

Steps:

Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

BROCCOLI ROASTED RED PEPPER SALAD WITH WHITE BALSAMIC DRESSING

Broccoli Roasted Red Pepper Salad With White Balsamic Dressing image

Make and share this Broccoli Roasted Red Pepper Salad With White Balsamic Dressing recipe from Food.com.

Provided by shawnajean

Categories Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 quarts water
1 tablespoon salt
1 head broccoli, cut into 1 inch florets
1 tablespoon olive oil
1/2 cup red onion, diced
1 cup red pepper, roasted sliced
1/4 cup white balsamic vinegar
1/8 teaspoon dried tarragon
1/2 cup extra virgin olive oil
salt and pepper

Steps:

Bring water and salt to a boil in a 4-quart pot. Add Broccoli florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish.
In a small saucepan saute onion and peppers in 1-tablespoon olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Broccoli, toss to combine and refrigerate.
Hint: To roast peppers, wash and dry, place directly on gas burner on high heat. With long tongs, turn pepper as skin begins to char on all sides. Remove from burner and wrap in plastic wrap and let sit for 10 minutes. Remove from plastic wrap and scrape off skin, remove seeds and stem, slice for salad.

Nutrition Facts : Calories 225.6, Fat 20.7, SaturatedFat 2.9, Sodium 1203.8, Carbohydrate 9.6, Fiber 3.3, Sugar 3.3, Protein 3.2

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