Roasted Pepper And Pepperoni Tossed Salad Recipes

ROASTED PEPPER SALAD

Steps:

• Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
• When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
• Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
• To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

ROASTED PEPPER AND PEPPERONI TOSSED SALAD

Steps:

• Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
• Meanwhile, line microwavable plate with microwavable paper towels. Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.
• Cut roasted pepper into thin bite-size pieces.
• In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended. In large bowl, toss lettuce, roasted pepper, pepperoni, tomatoes and chickpeas with oil-and-vinegar dressing.

TOSSED PEPPERONI PIZZA SALAD

Steps:

• In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain., In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, Parmesan cheese and sun-dried tomatoes. In a small bowl, whisk salad dressing, Italian seasoning and garlic powder; drizzle over salad and toss to coat. Serve immediately.

TOMATO AND ROASTED RED PEPPER SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.

TORTELLINI PEPPERONI SALAD

Steps:

• Cook tortellini according to package directions. Rinse under cold water; drain well.
• In large bowl, combine cooked tortellini, cheese, pepperoni, red pepper, and dressing; toss gently.
• Serve over bed of salad greens.

PENNE PASTA SALAD WITH ROASTED RED PEPPERS AND FRESH BASIL

Steps:

• Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
• Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
• Toss dressing with the red pepper strips.
• Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
• Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
• Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
• Combine pasta with marinated peppers and dressing.
• Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
• Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
• Garnish with basil chiffonade.