You are here

Roasted Pepper Salad

New.Wife's picture
Roasted Pepper Salad is the perfect salad for your party spread. It is a spicy salad that will definitely pep your dinner spread! Try the mouth watering Roasted Pepper Salad!
  Water 1 Cup (16 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Frozen artichoke halves 9 Ounce (1 package)
  Fresh mushrooms 1⁄2 Pound, trimmed (large size)
  Virgin olive oil 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Lemon 1 Medium, juiced
  Chopped green onion 1 Tablespoon
  Tamari soy sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Dried oregano 1 Teaspoon, crumbled
  Dried marjoram 1⁄2 Teaspoon, crumbled
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Freshly ground pepper To Taste

Combine water and vinegar in 3 quart stainless steel saucepan and bring to boil over high heat.
Add artichoke halves and immediately remove from heat.
Let stand 4 to 5 minutes.
Remove artichokes and pan using slotted spoon and let cool.
Add mushrooms to same liquid.
Place over high heat and bring to boil.
Let boil until mushrooms are just tender, about 5 to 8 minutes.
Drain well; let cool.
Transfer artichokes and mushrooms to 1 quart glass jar with tight-fitting lid.
Add oil, vinegar, lemon juice, green onion, soy sauce, garlic, herbs and pepper and shake well.
Refrigerate at least 24 hours, shaking jar occasionally.
Strain and discard liquid before using.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 935 Calories from Fat 684

% Daily Value*

Total Fat 74 g113.7%

Saturated Fat 5.6 g27.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 548 mg22.8%

Total Carbohydrates 53 g17.8%

Dietary Fiber 24.8 g99.2%

Sugars 7.8 g

Protein 19 g37.4%

Vitamin A 30.6% Vitamin C 157.4%

Calcium 41.9% Iron 79.7%

*Based on a 2000 Calorie diet

Roasted Pepper Salad Recipe