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:

Equipment:

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:

covered percent of daily need