Red Leaf, Roasted Red Pepper, and Pecorino Salad

red-leaf-pepper-pecorino-salad
Photo by Paul Sirisalee
Red Leaf, Roasted Red Pepper, and Pecorino Salad 3.9 27 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 229 calories
    • 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

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

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 1/2 tablespoons red wine vinegar
  3. Check 1/2 teaspoon Dijon mustard
  4. Check 1/2 teaspoon honey
  5. Check kosher salt and black pepper
  6. Check 1 small head red leaf lettuce, leaves torn (6 cups)
  7. Check 1/2 cup store-bought roasted red peppers, sliced
  8. Check 2 tablespoons capers
  9. Check 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.