Salads
Roasted Red Pepper Salad with Homemade Balsamic Vinaigrette
Try this vibrant Roasted Red Pepper Salad, a colorful mix of fresh Mediterranean flavors! Roasted red peppers, cherry tomatoes, olives, toasted pine nuts, and a homemade balsamic vinaigrette come together for a perfect side dish or light meal. Join Chef Healthy Henry to make this refreshing, nutrien
Ingredients
- 3 large red peppers, halved
- 2 oz golden raisins
- 3/4 cup Balsamic Vinaigrette
- 7 oz cherry tomato halved
- 2 oz julienned red onion
- 2 oz quartered black olives
- 1/2 oz minced garlic
- 1/2 oz minced jalapeño
- 3/4 oz pine nuts, toasted
- 1/4 tsp cayenne Balsamic Vinaigrette
- 2 cups Vegetable Stock
- 1 tbsp arrowroot
- 1 cup balsamic vinegar
- 1 cup extra-virgin olive oil
- 2 tsp kosher salt
- 1 tbsp basil chiffonade
Directions
- 1
Balsamic Vinaigrette: Combine the arrowroot with enough stock to form a smooth paste.
- 2
Bring the remaining stock to a boil, stir in the arrowroot mixture.
- 3
Return to a boil and stir constantly until the stock has thickened, about 2 minutes.
- 4
Remove from the heat, stir in the vinegar, and cool.
- 5
Gradually whisk the oil into the thickened stock.
- 6
Stir in the salt and basil.
- 7
Place the peppers cut side down on a roasting rack and broil until the pepper skins turn black and blister.
- 8
Cover with a dish towel, or plastic wrap to allow the skins to loosen.
- 9
When cool enough to handle scrape off the charred skin and cut into strips.
- 10
Cover the raisins with warm water and soak until plump, about 15 minutes. Drain.
- 11
Combine the roasted peppers, raisins, and remaining ingredients in a large bowl.
- 12
Chill in the refrigerate for about an hour, serve.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
