Mesclun Salad With Oven-Roasted Peppers And Feta Dressing

Mesclun Salad With Oven-Roasted Peppers And Feta Dressing
Mesclun Salad With Oven-Roasted Peppers And Feta Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    large red bell peppers halved lengthwise, and seeded

  • 2

    large yellow bell peppers halved lengthwise, and seeded

  • 2

    large orange bell peppers halved lengthwise, and seeded

  • 5

    tablespoons olive oil divided

  • 6

    ounces feta cheese - (abt 1 1/2 cups) diced, plus

  • 2

    ounces coarsely-crumbled feta cheese - (abt 1/2 cup)

  • 6

    tablespoons cold water

  • 1

    small garlic clove chopped

  • 1 1/2

    bags mesclun salad - (4.5 oz ea)

  • 1 1/2

    tablespoons Sherry wine vinegar

  • Kalamata olives (optional)

Directions

Preheat oven to 425 degrees. Place all peppers, cut-side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. (Peppers can be made 1 day ahead. Cover and chill.) Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside. Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired. This recipe yields 6 servings.

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