Best 5 Roasted Pepper And Onion Salad With Blue Cheese Recipes
**Roasted Pepper and Onion Salad with Blue Cheese: A Delightful Medley of Flavors and Textures**
This vibrant and flavorful roasted pepper and onion salad, adorned with creamy blue cheese, is a symphony of textures and tastes. The sweetness of roasted red peppers, the slight bitterness of caramelized onions, and the tang of blue cheese unite to create a harmonious balance. This delectable salad is not only visually appealing but also incredibly versatile. It can be served as a refreshing appetizer, a delightful side dish, or a light and healthy main course. The article provides three variations of this salad to cater to diverse preferences: a classic rendition with a simple vinaigrette dressing, a zesty version elevated with a citrusy dressing, and a hearty rendition complemented by grilled chicken. With its ease of preparation and explosion of flavors, this roasted pepper and onion salad with blue cheese is sure to become a favorite in your culinary repertoire.
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
SWEET BELL PEPPER AND ONION SALAD
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
- Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
BLUE CHEESE AND ONION
A delicious blue cheese party spread made with red onion, and marinated in vinaigrette dressing.
Provided by DOLLI24
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
Nutrition Facts : Calories 684.3 calories, Carbohydrate 61.9 g, Cholesterol 42.5 mg, Fat 38 g, Fiber 7.7 g, Protein 24.5 g, SaturatedFat 13.1 g, Sodium 1478.5 mg, Sugar 6.3 g
ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE
Categories Cheese Onion Appetizer Side Roast Vinegar Blue Cheese Winter Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.
ROASTED ONION PASTA SALAD WITH PEPPERED CHEESE CRISPS
Another Southern Living favorite!!This easy salad makes a beautiful presentation and is good for a light lunch or to carry to a picnic or other covered dish gathering.
Provided by ngdarlen
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Drizzle onion strips with oil in a 9 inch square pan,sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Toss well.
- Bake onion at 450 degree for 20 minutes and set aside.
- Drain artichoke hearts,reserving 3 tablespoons liquid.
- Stir together mayo,remaining salt and pepper,reserved artichoke liquid,and lemon juice.
- Toss with onion,artichoke hearts,pasta and next 4 ingredients.
- Cover and chill.
- Arrange asparagus spears and tomatoe slices around a large serving platter.
- Spoon pasta mixture in center of platter.
- Sprinkle with blue cheese,and serve with peppered cheese crisps.
- Peppered Cheese Crisps directions--.
- Cut each pita into 6 wedges and seperate.
- Stir together mayo and next 3 ingredients,spread mixture evenly over wedges.
- Bake at 350 for 10-12 minutes or till edges are browned.
Nutrition Facts : Calories 721.6, Fat 25.5, SaturatedFat 7.4, Cholesterol 45.1, Sodium 1820.4, Carbohydrate 100.6, Fiber 13.9, Sugar 7.4, Protein 27
Tips:
- Choose the right peppers. Bell peppers come in a variety of colors, each with its own unique flavor. For this salad, we recommend using a combination of red, yellow, and orange peppers. These peppers are sweet and have a mild flavor, which pairs well with the other ingredients in the salad.
- Roast the peppers and onions properly. Roasting the peppers and onions brings out their natural sweetness and flavor. To roast the peppers and onions, simply toss them with olive oil and salt and pepper, then roast them in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly charred.
- Use a good quality blue cheese. Blue cheese is a key ingredient in this salad, so it's important to use a good quality cheese. Look for a blue cheese that is creamy and has a strong flavor. We recommend using a blue cheese that is made from cow's milk, such as Gorgonzola or Roquefort.
- Make the dressing ahead of time. The dressing for this salad can be made ahead of time, which makes it a great option for busy weeknights. Simply whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. The dressing can be stored in the refrigerator for up to 3 days.
- Serve the salad immediately. This salad is best served immediately after it is made. The roasted peppers and onions will lose their flavor if they sit for too long. If you need to make the salad ahead of time, you can roast the peppers and onions and make the dressing up to 24 hours in advance. Store the roasted peppers and onions in an airtight container in the refrigerator, and store the dressing in a separate airtight container in the refrigerator. When you're ready to serve the salad, simply assemble it and toss it with the dressing.
Conclusion:
This roasted pepper and onion salad with blue cheese is a delicious and easy-to-make side dish that is perfect for any occasion. The roasted peppers and onions are sweet and flavorful, the blue cheese is creamy and tangy, and the dressing is light and refreshing. This salad is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
