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Receta Artichoke And Roasted Red Pepper Salad

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Raciónes: 8

Ingredientes

Cost per serving $1.61 view details

Direcciones

  1. Halve artichokes lengthwise; scoop out center petals and fuzzy centers.
  2. Remove outer leaves and reserve to garnish salad. Trim out hearts and slice thinly. Cover, set aside. Place whole bell pepper under preheated broiler; broil under high heat till charred on all sides, turning frequently with tongs. Remove from oven and place in a paper bag for 15 min to steam skins. Trim off stems of peppers; remove seeds and ribs Strip off skins; slice peppers into julienne strips. Reserve one fourth of the bell pepper strips for the dressing.
  3. To Assemble Salads: Arrange lettuce leaves on 8 salad plates, remaining bell peppers strips, red onions and ripe olives on lettuce. Garnish with a couple of artichoke leaves, if you like.
  4. For Dressing: In a blender or possibly food processor place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process till well blended and nearly smooth. Spoon dressing over the salads.
  5. Serving Suggestion: Cover and chill prepared salads up to 4 hrs.
  6. Refrigeratedressing and spoon dressing and spoon over the salads just before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 8 servings
Calories 167  
Calories from Fat 124 74%
Total Fat 13.74g 17%
Saturated Fat 1.92g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 34mg 1%
Potassium 197mg 6%
Total Carbs 10.08g 3%
Dietary Fiber 4.6g 15%
Sugars 3.73g 2%
Protein 1.72g 3%
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