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Pepper Salad, Roasted (P, KLP, TNT)
Source: "Culinary Institute of America Cookbook"
Serves: Varies

350g (12 oz.) EACH of roasted green red and yellow peppers, julienned
60g (2 oz.) red onion, julienned
60g (2 oz.) golden raisins, plumped
20 black olives, cut in strips
200g (7 oz.) tomatoes, peeled, seeded and cut in strips
30g (1 oz.) pine nuts, toasted
30g (1 oz.) jalapeno peppers, seeded and finely chopped
30g (1 oz.) garlic, minced
Pinch of ground cayenne pepper
300ml (10 fl. oz.) balsamic vinaigrette

Combine salad ingredients.

Warm the vinaigrette and pepper salad in a sauté pan (don't overcook).

Arrange salad on plate and place Grilled Salmon (click here for recipe) on the bed of salad. Salad may be finished with shaved Parmesan cheese.

Posted by Scott Mann

Nutritional Info Per Serving: N/A