Mesclun Salad with Oven-Roasted Peppers and Feta Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The trio of peppers adds nice color to this flavor-packed salad. Ingredients:
2 large red bell peppers, halved lengthwise, seeded |
2 large yellow bell peppers, halved lengthwise, seeded |
2 large orange bell peppers, halved lengthwise, seeded |
5 tablespoons olive oil, divided |
6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup) |
6 tablespoons cold water |
1 small garlic clove, chopped |
1 1/2 4.5-ounce bags mesclun salad |
1 1/2 tablespoons sherry wine vinegar |
kalamata olives (optional) |
Directions:
1. Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. (Peppers can be made 1 day ahead. Cover and chill.)
2. Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.
3. Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.
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