Posts Tagged ‘red bell peppers’

by Sarah Steimer

Grilled bread salad with sweet peppers and onions

A grilled bread salad might sound sort of dry, but this dish had the perfect amount of dressing. It was so easy to make, too! The hardest part was remembering what I had to pick up from the grocery store.


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by Caitlin Saniga

I served this salad alongside some crispy sesame-encrusted chicken tenders*, but this recipe would also go nicely with barbecue foods or burgers.

  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • 4 medium bell peppers (1 red, 1 orange, 1 yellow, 1 green), stemmed, seeded and thinly sliced lengthwise
  • 1 celery stalk, halved crosswise and thinly sliced lengthwise
  • 1/4 teaspoon chopped fresh thyme leaves

In a large bowl, whisk together the vinegar, mustard and oil; season with salt and pepper. Add the bell peppers, celery and thyme; toss to combine. Season to taste with salt and pepper.

Makes 4 servings.

Recipe adapted from: Everyday Food

Photo: Caitlin Saniga

*Recipe for sesame-encrusted baked chicken tenders

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by Caitlin Saniga

I cut 1 1/2 teaspoons of sugar from this recipe because I wanted a more savory salad. If you'd like to make this salad on the sweeter side, go ahead and use the sugar.

  • 2 large sweet potatoes, peeled and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon ketchup
  • 1 large garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 3 dashes hot red-pepper sauce
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 2 cups loosely packed mixed greens, roughly chopped

Cover and bring a medium pot of water to a boil. Add the sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 8 to 10 minutes. Drain, and rise with cold water. Chill in the fridge, about 1 1/2 hours.

In a medium bowl, whisk together the olive oil, lime juice, ketchup, sugar, garlic, mustard, red-pepper sauce, Worcestershire sauce, and season with salt and pepper; set aside.

In a large bowl, combine the sweet potatoes, red and green peppers, onion, cumin, cilantro, greens and the dressing. Season with salt and pepper, and serve at room temperature or chilled.

Makes 6 servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

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