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Receta Grilled Vegetable Salad With Queso Fresco And Red Pepper

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Raciónes: 4

Ingredientes

Cost per serving $2.85 view details

Direcciones

  1. To make the Vinaigrette, Roast, peel and seed one red bell pepper. Place bell pepper, vinegar, shallot, salt & white pepper in a blender and puree till smooth. Slowly blend in the two oils. Chill. Extra vinaigrette may be saved up to one week.
  2. To make the grilled vegetables, light charcoal fire and lightly salt and oil vegetables. When coals are white warm, lay vegetables (all except tomatoes) on grill and cold for two min per side. The corn will take longer. Then cook tomatoes for 30 seconds on each side. Cut corn into niblets. Spoon three ounces of vinaigrette onto each plate and arrange vegetables on top of vinaigrette. Sprinkle with 1 teaspoon queso fresco and serve with salsa and flour tortillas.
  3. This is another recipe I got from Tejas, one of the best southwest restaurants I've been to.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 380g
Recipe makes 4 servings
Calories 945  
Calories from Fat 878 93%
Total Fat 99.31g 124%
Saturated Fat 13.3g 53%
Trans Fat 0.16g  
Cholesterol 0mg 0%
Sodium 601mg 25%
Potassium 689mg 20%
Total Carbs 15.03g 4%
Dietary Fiber 5.4g 18%
Sugars 6.37g 4%
Protein 3.44g 6%
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