Grilled Pepper Salad

GRILLED PEPPER SALAD

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.
Servings: 4 servings, about 1 cup each      Total: 20 mins

Ingredients

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. 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.

Tip:

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.


Nutrition Facts
Calories 107, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 330 mg, Carbohydrate 10 g, Fiber 2 g, Protein 1 g, Potassium 331 mg. Daily Values: Vitamin C 200%. Exchanges: Vegetable 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet