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Recipe: Roasted red pepper with feta salad
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00544
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Dietitian's tip: 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.
Serves 4
Ingredients
- 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
Directions
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.
Nutritional analysis per serving
| Serving size: one-half roasted pepper | |||
| Calories | 99 | Sodium | 195 mg |
| Total fat | 7 g | Total carbohydrate | 7 g |
| Saturated fat | 2 g | Dietary fiber | 1.5 g |
| Monounsaturated fat | 4 g | Protein | 2 g |
| Cholesterol | 8 mg | ||
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