Roasted Red Bell Pepper Salad
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
58
Sourness
34
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Char peppers over open flame or in broiler until blackened on all sides
2
Transfer to large bowl, cover with plastic wrap, and cool
3
Peel and seed peppers
4
Cut into 1/2-inch-wide strips
5
Place peppers in medium bowl
6
Add all remaining ingredients and toss to coat
7
Cover and refrigerate overnight
8
(Can be made 2 days ahead
9
Keep refrigerated
10
) Return to room temperature before serving
11
Char peppers over open flame or in broiler until blackened on all sides
12
Transfer to large bowl, cover with plastic wrap, and cool
13
Peel and seed peppers
14
Cut into 1/2-inch-wide strips
15
Place peppers in medium bowl
16
Add all remaining ingredients and toss to coat
17
Cover and refrigerate overnight
18
(Can be made 2 days ahead
19
Keep refrigerated
20
) Return to room temperature before serving