Rainbow Pepper Salad Recipes

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL

Steps:

• Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
• Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
• Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
• Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

RAINBOW PEPPER MEDLEY

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.

RAINBOW BELL PEPPER COUSCOUS

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

RAINBOW VEGGIE SALAD

Steps:

• Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

RAINBOW PEPPER APPETIZERS

Steps:

• Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes., Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.

RAINBOW PEPPER SALAD

Steps:

• Toss all the ingredients in a mixing bowl.
• Chill for 1 - 3 hours.
• Serve.

RAINBOW ROTINI SALAD

Steps:

• Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
• Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Steps:

• On a cutting board, chop head of lettuce.
• In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
• To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
• Pour the dressing over the salad just before serving.
• Enjoy!