Grilled Pepper Salad

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Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

 Grilled Pepper Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 4 bell peppers, (mixed colors), halved, seeded and stemmed

  • 1/4 cup halved and pitted oil-cured black olives

  • 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1/8 teaspoon salt

Directions
  1. Cover and refrigerate for up to 3 days.

  2. 4 servings, about 1 cup each

  3. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.


Nutritional Facts

Servings
4
Per serving
Calories
107
Carbohydrates
10g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
1g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
331mg
Sodium
330mg
Added Sugars
0g
Exchanges
1 vegetable
1 1/2 fat
Carbohydrate Servings
1/2
Vitamin C (200% daily value)

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

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1 reply

ohneclue
ohneclue 2013-05-14 13:21:02 -0500 Report

How to change this for the better. Use apple cider vinegar for 3 calories rather than the 14 pure sugar calories of balsamic. If it tastes too acidic, add part of a sweetener packet. ACV also helps to reduce blood sugar and balsamic raises it. Plus, lower fat calories by using the solids of Roma tomatoes rather than oil packed sun dried tomatoes that you have to wipe the oil off of. Scrape out the middles, save for another recipe and chop the rest of the tomatoes for the salad. Why spend the extra money for the expensive oil packed sun dried tomatoes and then have to wipe the oil off? Same for olives, use water pack rather than oil packed. Try thin-walled and very tasty poblano peppers rather than thick walled green peppers as one of the multi-colored peppers in the greatly improved grilled pepper salad recipe. You can cut the calories in half and still have a great and beautiful salad.