Italian Salad with Shaved Parm
Roasted red peppers are a delicious, sweet addition to salad and so easy to make at home.
Servings 4
Calories 149kcal
Ingredients
- 2 large red peppers
- 2 tablespoons pine nuts
- 8 cups arugula
- ½ cup red onion thinly shaved
- 1 medium tomato diced
- ¼ cup shaved Parmesan
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic grated
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Fresh basil parsley or herbs of choice (garnish)
Instructions
- Pre-heat oven to 350 degrees. Scatter pine nuts on dry baking pan and roast until golden brown, 5-7 minutes; set aside.
- Start by roasting the peppers over a hot grill or gas flame on the stove. Using tongs, hold the pepper directly over the heat and rotate every 30-60 seconds until all sides are nicely charred and black. Place in a glass dish and cover with plastic wrap to steam.
- Meanwhile, whisk together olive oil, vinegar, garlic, salt and pepper; set aside.
- Add arugula, shaved onions, tomato and shaved parm to a large bowl and sprinkle with toasted pine nuts.
- Once peppers have steamed for about 5-10 minutes, gently remove the skin and open to remove seeds. Slice into 1 in strips and add to the salad.
- Pour reserved vinaigrette all over the perimeter of the bowl and use tongs (or your hands!) to gently toss the salad. Garnish with fresh basil, parsley or any herbs of choice.
Notes
This works with any salad greens such as baby mix greens, romaine, kale, etc.
Nutrition
Serving: 2cups | Calories: 149kcal | Carbohydrates: 12g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 600mg | Potassium: 468mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3776IU | Vitamin C: 117mg | Calcium: 83mg | Iron: 1mg
