Mesclun Salad with Oven-Roasted Peppers and Feta Dressing Recipe

Name: Mesclun Salad with Oven-Roasted Peppers and Feta Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers, halved lengthwise, seeded; 2 large yellow bell peppers, halved lengthwise, seeded; 2 large orange bell peppers, halved lengthwise, seeded; 5 tablespoons olive oil, divided; 6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup); 6 tablespoons cold water; 1 small garlic clove, chopped; 1 1/2 4.5-ounce bags mesclun salad; 1 1/2 tablespoons Sherry wine vinegar; Kalamata olives (optional)

Servings: persons

2 large red bell peppers, halved lengthwise, seeded
2 large yellow bell peppers, halved lengthwise, seeded
2 large orange bell peppers, halved lengthwise, seeded
5 tablespoons olive oil, divided
6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)
6 tablespoons cold water
1 small garlic clove, chopped
1 1/2 4.5-ounce bags mesclun salad
1 1/2 tablespoons Sherry wine vinegar
Kalamata olives (optional)

1
Preheat oven to 425F.
2
Place all peppers, cut side down, on large rimmed baking sheet.
3
Drizzle with 2 tablespoons oil.
4
Roast until peppers are tender and brown in spots, about 45 minutes.
5
Remove from oven and cool 15 minutes on baking sheet.
6
Peel peppers; cut each half lengthwise into 4 strips.
7
Season to taste with salt and pepper.
8
Place in small bowl.
9
(Peppers can be made 1 day ahead.
10
Cover and chill.)
11
Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute.
12
Add garlic and blend 2 seconds.
13
Set dressing aside.
14
Place mesclun in large bowl.
15
Toss with remaining 2 tablespoons oil, then vinegar.
16
Season to taste with salt and pepper.
17
Arrange greens on large platter; top with peppers.
18
Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta.
19
Garnish with olives, if desired.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 10 ingredients. The key ingredients include: 2 large red bell peppers, halved lengthwise, seeded, 2 large yellow bell peppers, halved lengthwise, seeded, 2 large orange bell peppers, halved lengthwise, seeded, 5 tablespoons olive oil, divided, and more.

Yes, Mesclun Salad with Oven-Roasted Peppers and Feta Dressing 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.

Mesclun Salad with Oven-Roasted Peppers and Feta Dressing

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