Green Peppers And Peaches Salad Recipes
MIXED GREEN SALAD WITH FRESH PEACHES, BASIL AND CHEVRE
Perfect for summer with a light champagne vinaigrette dressing, this salad is as tasty as it is beautiful.
Provided by CaliforniaJan
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place dressing ingredients shallot through salt and pepper in the blender and puree. Drizzle in the oil mixture to blend.
- Place the salad ingredients into a large salad bowl and drizzle lightly with vinaigrette.
Nutrition Facts : Calories 393.9, Fat 37.1, SaturatedFat 6.5, Cholesterol 9.9, Sodium 72.2, Carbohydrate 13.8, Fiber 2, Sugar 10.8, Protein 5
GREEN PEPPERS AND PEACHES SALAD
When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused in the world. Greece (he proceeded to explain) has a large range of interesting and novel salads, nearly all of which require the ingredients to be wilted first, plus several interesting vegetable accompaniments". His recipe for Green Peppers and Peaches Salad is one such recipe. I am posting it for the 2005 Zaar World Tour. He describes this recipe as "a novel configuration of sweetness and tang". It's certainly very different from what is generally served to non-Greeks as "Greek Salad" in Greek restaurants, and from any other salad I've ever eaten! If you're feeling adventurous, you'll give this recipe a try!
Provided by bluemoon downunder
Categories Lemon
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 180°C/350°F/Gas 4.
- Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated.
- Roast in the oven for about 45-60 minutes.
- Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan.
- Remove the peppers from the oven and allow them to cool.
- Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers.
- Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter.
- Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.
- Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve.
Nutrition Facts : Calories 328.4, Fat 23.2, SaturatedFat 3.2, Sodium 14.1, Carbohydrate 31.6, Fiber 7.2, Sugar 22.4, Protein 4.3
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