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Roasted Pepper and Olive Salad Recipe

When I was practicing roasting peppers, I tossed some on-hand ingredients together and came up with this recipe. It got rave reviews at our church potluck.

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Roasted Pepper and Olive Salad Recipe

Prep: 30 min. + standing

Yield: 10 Servings

30 30

Ingredients

1 medium sweet red pepper
1 medium sweet yellow pepper
1 poblano pepper
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups torn fresh spinach
1 large red onion, halved and sliced
1 cup sliced fresh mushrooms
1 large tomato, cut into wedges
1 celery rib, thinly sliced
1 can (3.8 ounces) sliced ripe olives, drained
3/4 cup pimiento-stuffed olives, halved
DRESSING:
1/4 cup red wine vinegar
3 tablespoons olive oil
2 tablespoons honey
1/3 to 2/3 cup crumbled blue cheese
1/3 cup minced fresh parsley

Directions

Halve peppers and remove seeds. Rub with oil; sprinkle with salt and pepper. Broil 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers.
In a large bowl, combine the peppers, spinach, onion, mushrooms, tomato, celery and olives. In a small bowl, combine the vinegar, oil and honey. Pour over vegetables and toss to coat. Sprinkle with blue cheese and parsley; gently toss to coat. Serve with a slotted spoon. Yield: 10 servings.

Originally published as Roasted Pepper and Olive Salad in Country Woman Christmas Annual 2007, p50