Roasted Pepper and Olive Salad
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.10 ServingsPrep: 30 min. + standing
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