Greens Salad With Roasted Peppers Recipe

Name: Greens Salad With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup canned roasted red peppers; About 1/4 cup extra-virgin olive oil; About 3 tablespoons balsamic vinegar; 1 clove garlic, minced; 10 to 12 nicoise or calamata olives; 8 to 12 baguette slices (about 1/4 in. thick); 1/2 cup thinly sliced mild red onion; 10 cup (about 10 oz.) spinach leaves, rinsed and drained; 2 cups (about 2 oz.) frisee or curly endive, rinsed and drained; Salt; 1/3 cup fresh-grated parmesan cheese

Servings: persons

1 cup canned roasted red peppers
About 1/4 cup extra-virgin olive oil
About 3 tablespoons balsamic vinegar
1 clove garlic, minced
10 to 12 nicoise or calamata olives
8 to 12 baguette slices (about 1/4 in. thick)
1/2 cup thinly sliced mild red onion
10 cup (about 10 oz.) spinach leaves, rinsed and drained
2 cups (about 2 oz.) frisee or curly endive, rinsed and drained
Salt
1/3 cup fresh-grated parmesan cheese

1
Cut peppers into 1/4-inch-wide strips and put in a wide salad bowl. Add 1 teaspoon olive oil, 3 tablespoons vinegar, garlic, and olives; mix.
2
Brush baguette slices lightly on 1 side with olive oil (about 1 tablespoon total). Lay oiled side up in a 10- by 15-inch pan. Bake in a 375u00b0 oven until lightly toasted, about 8 minutes; cool on a rack.
3
To bowl, add onion, spinach, and frisee; mix, and season to taste with more vinegar and salt.
4
Heat 2 tablespoons oil in a 6- to 8-inch frying pan over high heat, about 1 minute. Pour over salad and mix. Add cheese and baguette slices; mix again.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup canned roasted red peppers, About 1/4 cup extra-virgin olive oil, About 3 tablespoons balsamic vinegar, 1 clove garlic, minced, and more.

Yes, Greens Salad With Roasted Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greens Salad With Roasted Peppers

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