Rating: 4.33 stars
3 Ratings
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  • 4 star values: 3
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Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

115 calories; protein 1.5g; carbohydrates 10.9g; dietary fiber 2.4g; sugars 4.8g; fat 7.6g; saturated fat 1.1g; vitamin a iu 2120.9IU; vitamin c 161.5mg; folate 39.7mcg; calcium 13.7mg; iron 0.7mg; magnesium 19.3mg; potassium 368.3mg; sodium 293.3mg; thiamin 0.1mg.
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