Tomato Salad with Goat Cheese and Roasted Pepper

Tomato Salad with Goat Cheese and Roasted Pepper requires roughly 50 minutes from start to finish. This recipe serves 6 and costs $1.25 per serving. This side dish has 100 calories, 5g of protein, and 7g of fat per serving. 82 people were glad they tried this recipe. Head to the store and pick up black pepper, goat cheese, red bell pepper, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by Skinny Chef. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Similar recipes include Wax Bean, Roasted Pepper, and Tomato Salad with Goat Cheese, Anchovy and Roasted-Pepper Salad with Goat Cheese, and Goat Cheese in Phyllo with Roasted Pepper Salad.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

1 teaspoon Dijon mustard

2 tablespoons fresh basil leaves, torn

4 ounces of fresh goat cheese, crumbled or sliced

1 cup assorted mesclun greens

1 tablespoon olive oil

1 large red bell pepper

1 tablespoon sherry or red wine vinegar

1/4 teaspoon salt

1 1/2 pounds assorted tomatoes, thinly sliced

Equipment:

aluminum foil

baking sheet

stove

bowl

blender

Cooking instruction summary:

Place the pepper directly on the burner of a gas stove over medium-low heat. Toast 12 to 15 minutes, turning occasionally until the skin starts to blacken and the pepper begins to collapse and soften. If you have an electric stove, place the pepper on a cookie sheet covered with aluminum foil. Roast at 450° F, turning occasionally until the skin blackens and the pepper begins to collapse and soften, about 20 minutes. Place pepper in a small bowl and cover with plastic. Set aside.Slice the tomatoes and place on a large platter along with the mesclun greens. Scatter the goat cheese and basil over the tomatoes. Remove the pepper from the bowl. Peel away the charred skin and discard it. Remove the seeds and place the pepper in a mini chopper or blender. Add the oil, vinegar, mustard, salt, and pepper. Blend until smooth. Spoon the dressing over the salad and serve immediately.

 

Step by step:


1. Place the pepper directly on the burner of a gas stove over medium-low heat. Toast 12 to 15 minutes, turning occasionally until the skin starts to blacken and the pepper begins to collapse and soften. If you have an electric stove, place the pepper on a cookie sheet covered with aluminum foil. Roast at 450° F, turning occasionally until the skin blackens and the pepper begins to collapse and soften, about 20 minutes.

2. Place pepper in a small bowl and cover with plastic. Set aside.Slice the tomatoes and place on a large platter along with the mesclun greens. Scatter the goat cheese and basil over the tomatoes.

3. Remove the pepper from the bowl. Peel away the charred skin and discard it.

4. Remove the seeds and place the pepper in a mini chopper or blender.

5. Add the oil, vinegar, mustard, salt, and pepper. Blend until smooth. Spoon the dressing over the salad and serve immediately.


Nutrition Information:

Quickview
101k Calories
4g Protein
6g Total Fat
6g Carbs
20% Health Score
Limit These
Calories
101k
5%

Fat
6g
10%

  Saturated Fat
3g
20%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
8mg
3%

Sodium
184mg
8%

Get Enough Of These
Protein
4g
10%

Vitamin C
52mg
63%

Vitamin A
2107IU
42%

Vitamin K
14µg
14%

Vitamin B6
0.22mg
11%

Copper
0.22mg
11%

Manganese
0.21mg
11%

Potassium
348mg
10%

Vitamin E
1mg
9%

Folate
34µg
9%

Phosphorus
86mg
9%

Fiber
1g
8%

Vitamin B2
0.12mg
7%

Vitamin B3
1mg
5%

Magnesium
20mg
5%

Vitamin B1
0.08mg
5%

Iron
0.89mg
5%

Calcium
42mg
4%

Vitamin B5
0.33mg
3%

Zinc
0.46mg
3%

Selenium
0.86µg
1%

covered percent of daily need
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