Moroccan Tri-Color Pepper Salad

This is a nice make ahead dish that looks very festive in a buffet.  It is handy because it can be served cold or at room temperature.  I had a bit left over, so I used it as a relish on sandwiches, which was quite good.  Other than roasting the peppers, it isn’t very fussy to make, an advantage as the summer gets hotter.   I expect you could even roast the peppers on the grill to avoid heating up the kitchen.  It’s been raining too much here to grill anything though.   I also wouldn’t use pre-roasted jarred peppers, as I think they would be too slimy.  The original recipe was from Cooking Light.

Moroccan Tri-Color Pepper Salad

3 yellow bell peppers
3 red bell peppers
2 orange bell peppers
2 Tablespoons fresh lemon juice
1½ Tablespoons extra virgin olive oil
½ teaspoon kosher (or sea) salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground coriander
3 garlic cloves, minced
¼  cup chopped fresh cilantro (optional=I didn’t sprinkle mine with cilantro))

Preheat broiler (or grill). Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up on a foil-lined baking sheet; flatten with hand. (If you are using a grill, flatten and place skin side down on an oiled grill). Broil for 20 minutes or until blackened.  Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and then cut the roasted peppers  into 1/4-inch-wide strips.

Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.  This makes 8 servings at about 3 grams of fat/serving, although when I served it as part of a larger buffet with lots of other salad-like things it served more people.

Variation: You can use only 2 colors of pepper if convenient, although I’m not sure that green peppers would do well in this salad.

tricolor pepper salad

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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