Roasted Pepper and Olive Salad Recipe

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Roasted Pepper and Olive Salad Recipe

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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.
Recommended: Our Best Beet Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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

  • 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
  1. 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.
  2. 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

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