Italian Mixed Salad with Homemade Roasted Red Peppers, Pine Nuts and Shaved Parm

Italian Mixed Salad with Homemade Roasted Red Peppers, Pine Nuts and Shaved Parm is a gluten free and primal salad. This recipe serves 4 and costs $1.96 per serving. One portion of this dish contains about 5g of protein, 10g of fat, and a total of 141 calories. A mixture of red peppers, tomato, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 30 minutes. Plenty of people made this recipe, and 976 would say it hit the spot. It is a rather cheap recipe for fans of Mediterranean food. It is brought to you by The Lemon Bowl. With a spoonacular score of 96%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Roasted Asparagus with Prosciutto, Pine Nuts and Shaved Parmesan, Shaved Zucchini Salad With Parmesan And Pine Nuts, and Shaved Zucchini Salad with Parmesan Pine Nuts.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 Tbs balsamic vinegar

Fresh basil, parsley or herbs (garnish)

1 garlic clove - grated

6 c mixed baby greens

4 tsp olive oil

¼ c shaved Parmesan

½ tsp pepper

2 Tbs pine nuts

2 red peppers

1 tsp sea salt

1 medium tomato - diced

Equipment:

grill

stove

tongs

plastic wrap

whisk

frying pan

bowl

Cooking instruction summary:

First, roast the peppers over a hot grill or gas flame on the stove.Using tongs, hold the pepper directly over the heat and rotate every 30-60 seconds until all sides are nicely charred and black.Place in a glass dish and cover with plastic wrap to steam.Next, toast pine nuts in a dry pan over medium heat.Stir the pine nuts frequently to brown evenly; set aside.Meanwhile, whisk together olive oil, vinegar, garlic, salt and pepper; set aside.Add salad greens, tomato and shaved parm to a large bowl and sprinkle with pine nuts.Once peppers have steamed for about 5-10 minutes, gently remove the skin and open to remove seeds.Slice into 1 in strips and add to the salad.Pour reserved vinaigrette all over the perimeter of the bowl and use tongs (or your hands!) to gently toss the salad.Garnish with fresh basil, parsley or any herbs of choice.

 

Step by step:


1. First, roast the peppers over a hot grill or gas flame on the stove.Using tongs, hold the pepper directly over the heat and rotate every 30-60 seconds until all sides are nicely charred and black.

2. Place in a glass dish and cover with plastic wrap to steam.Next, toast pine nuts in a dry pan over medium heat.Stir the pine nuts frequently to brown evenly; set aside.Meanwhile, whisk together olive oil, vinegar, garlic, salt and pepper; set aside.

3. Add salad greens, tomato and shaved parm to a large bowl and sprinkle with pine nuts.Once peppers have steamed for about 5-10 minutes, gently remove the skin and open to remove seeds.Slice into 1 in strips and add to the salad.

4. Pour reserved vinaigrette all over the perimeter of the bowl and use tongs (or your hands!) to gently toss the salad.

5. Garnish with fresh basil, parsley or any herbs of choice.


Nutrition Information:

Quickview
140k Calories
4g Protein
9g Total Fat
9g Carbs
32% Health Score
Limit These
Calories
140k
7%

Fat
9g
15%

  Saturated Fat
1g
12%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
4mg
1%

Sodium
703mg
31%

Get Enough Of These
Protein
4g
9%

Vitamin C
94mg
115%

Vitamin A
2957IU
59%

Manganese
0.71mg
36%

Vitamin K
19µg
19%

Vitamin E
2mg
15%

Folate
57µg
14%

Vitamin B6
0.27mg
13%

Phosphorus
122mg
12%

Potassium
358mg
10%

Calcium
98mg
10%

Magnesium
35mg
9%

Fiber
1g
8%

Vitamin B2
0.12mg
7%

Copper
0.14mg
7%

Iron
1mg
7%

Vitamin B3
1mg
7%

Zinc
0.86mg
6%

Vitamin B1
0.08mg
6%

Vitamin B5
0.34mg
3%

Selenium
1µg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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