Red Leaf, Roasted Red Pepper, and Pecorino Salad

Red Leaf, Roasted Red Pepper, and Pecorino Salad
Paul Sirisalee
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Hands-On Time
10
minutes
Total Time
10
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
1 1/2
tablespoons
red wine vinegar
1/2
teaspoon
Dijon mustard
1/2
teaspoon
honey
kosher salt and black pepper
1
small head red leaf lettuce, leaves torn (6 cups)
1/2
cup
store-bought roasted red peppers, sliced
2
tablespoons
capers
2
ounces
pecorino, shaved

Directions

  1. In a large bowl, whisk together the oil, vinegar, mustard, honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
  2. Add the lettuce, roasted peppers, and capers and toss to coat. Top with the pecorino.

 

Charlyne Mattox
June 2012

Nutritional Information

  • Per Serving
  • Calories 229
  • Fat 21 g
  • Sat Fat 5 g
  • Cholesterol 9 mg
  • Sodium 616 mg
  • Protein 5 g
  • Carbohydrate 4 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 208 mg
What does this mean? See Nutrition 101.

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