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Roasted red pepper with feta salad

July 28, 2022

Recipe

For convenience, use roasted red peppers from a jar to make this salad.

Serves 4

For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.

To make this plant based, leave out dressing and use vegan feta cheese.

In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.

Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.

1/4 cup fat-free feta cheese
2 tablespoons fat-free blue cheese dressing
2 whole roasted red peppers, divided in half, with each half cut into strips
4 teaspoons olive oil
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil plus 4 small leaves for garnish

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 77 Calories 6 g Total carbohydrate 1 mg Cholesterol 1.5 g Dietary fiber 3 g Monounsaturated fat Potassium 2 g Protein 0.5 g Saturated fat Half a roasted pepper Serving size 180 mg Sodium 5 g Total fat