Peppedupeggsalad Recipes

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BELL PEPPER SALAD



Bell Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

WEDGE SALAD



Wedge Salad image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

4 slices applewood-smoked bacon
1 large head iceberg lettuce, cored and sliced into 6 equal wedges
2 medium tomatoes, diced
2 small red onions, thinly sliced
3 tablespoons finely chopped chives
1 1/2 cups buttermilk
1/3 cup sour cream
2 tablespoons chopped chives
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves garlic, finely minced
2 scallions, finely chopped

Steps:

  • For the salad: Preheat the oven to 400 degrees F.
  • Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
  • For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
  • Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
  • Any leftover dressing can be refrigerated for up to 1 week.

PEPPER PEA SALAD



Pepper Pea Salad image

Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 5 servings.

Number Of Ingredients 6

1 package (16 ounces) frozen peas, thawed
1 medium green pepper, julienned
1/2 cup chopped sweet onion
1/4 cup white vinegar
4 teaspoons olive oil
1 teaspoon Italian seasoning

Steps:

  • In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

JAZZED UP CREOLE SHRIMP SALAD



Jazzed up Creole Shrimp Salad image

Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish.

Provided by Rita1652

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon ponzu sauce
2 tablespoons relish or 2 tablespoons minced gherkins
1 sliced celery ribs or 1/2 cup sliced celery rib
1/4 cup green bell pepper, chopped fine (I mixed green and red bells)
2 scallions, sliced or 2 tablespoons sliced scallions (white and green)
1 large red radish, grated
1 garlic clove, grated
1 teaspoon horseradish
1 teaspoon mustard (creole or stone ground is best)
1/4 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon creole seasoning (more or less to taste)
4 -6 drops hot pepper sauce, to taste

Steps:

  • Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
  • Add the shrimp and stir to coat.
  • Chill for 2 hour for flavors to meld.
  • Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
  • Enjoy!
  • FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.

Nutrition Facts : Calories 91.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 371.7, Carbohydrate 11.9, Fiber 0.9, Sugar 7.3, Protein 0.9

PEPPER SALAD



Pepper Salad image

A great and easy fat-free salad my husband learned during his school days.

Provided by DPAPEL

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 4

14 green bell peppers
6 cloves garlic, minced
1 cup fresh lemon juice
salt and pepper to taste

Steps:

  • Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
  • Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
  • Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 13 g, Fat 0.4 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 5.8 g

SUMMER PEPPER SALAD



Summer Pepper Salad image

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Provided by barbzal

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Steps:

  • In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g

SPIFFED UP EGG SALAD



Spiffed up Egg Salad image

Make and share this Spiffed up Egg Salad recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 hard-boiled eggs, chopped
2 tablespoons chopped black olives
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/3-1/2 cup mayonnaise
1/2-1 teaspoon prepared horseradish
1/8 teaspoon hot sauce, to taste
salt, to taste
pepper, to taste

Steps:

  • Mix it all together.
  • Chill for at least 2 hours before serving.

Nutrition Facts : Calories 243.5, Fat 17.6, SaturatedFat 4.3, Cholesterol 429.1, Sodium 310.6, Carbohydrate 7.8, Fiber 0.5, Sugar 3.2, Protein 13

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