Nuernberg Red Bell Pepper Salad
Brighten up your table with the irresistible flavors of Nuernberg Red Bell Pepper Salad, a vibrant, healthy dish that perfectly balances smoky roasted peppers, a zesty homemade vinaigrette, and the crunch of toasted pine nuts. This stunning recipe starts with charred red bell peppers, which are peeled and sliced to create a smoky-sweet base. Tossed in a tangy mixture of olive oil, red wine vinegar, Dijon mustard, and honey, and accented with fresh parsley and chives, this salad is a feast for both the eyes and the palate. Serve it atop mixed greens for a satisfying side, or enjoy it on its own as a light, refreshing dish. Ready in just 25 minutes, it's perfect for weeknight dinners or elegant occasions alike.
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh chives
- 2 cups Mixed greens (optional)
- 2 tablespoons Toasted pine nuts
Instructions
Preheat your oven or broiler to high heat.
Place the red bell peppers on a baking sheet and roast them under the broiler, turning occasionally, until the skins are charred and blistered (about 8-10 minutes).
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them sit for 10 minutes to steam, which will make peeling easier.
Once cooled, peel off the charred skins, remove the stems, and discard the seeds. Cut the peppers into thin strips and set them aside.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until well combined.
Chop the fresh parsley and chives finely, and add them to the vinaigrette mixture.
In a large bowl, toss the roasted red pepper strips with the vinaigrette until evenly coated.
If desired, arrange the mixed greens on a serving platter and top with the dressed red peppers. Otherwise, serve the peppers as is.
Garnish with toasted pine nuts for added crunch and flavor.
Serve immediately, or let the salad sit for 20 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
