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Receta Roasted Red Pepper Salad With Feta, Port And Spice Vinaigret
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Ingredientes
- 1 c. ruby Port
- 1/3 c. Sherry wine vinegar
- 3 Tbsp. sugar
- 1 piece cinnamon stick - (2" long)
- 1/4 tsp grnd nutmeg
- 6 Tbsp. vegetable oil
- 1 lrg red bell pepper
- 1 bag mixed baby greens - (5 ounce)
- 3/4 c. crumbled feta cheese
Direcciones
- Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mix over medium-high heat till sugar dissolves and mix is reduced to 2/3 c., stirring frequently, about 12 min.
- Transfer mix, including cinnamon stick, to blender. With machine running, gradually add in vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Char red bell pepper over gas flame or possibly in broiler till blackened on all sides. Enclose pepper in paper bag. Let stand 10 min. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.
- This recipe yields 4 servings.
- Comments: "Twenty-Two Eighteen restaurant here in Seattle is a sophisticated spot featuring live jazz," says Allison Webb of Seattle, Washington . "When I was last there, I tried a wonderful salad of baby greens mixed with roasted red bell pepper and feta cheese."
- At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 234 | 77% |
| Total Fat 26.54g | 33% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.53g | |
| Cholesterol 25mg | 8% |
| Sodium 315mg | 13% |
| Potassium 89mg | 3% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 12.04g | 8% |
| Protein 4.34g | 7% |
