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Red Leaf, Roasted Red Pepper, and Pecorino Salad

Red Leaf, Roasted Red Pepper, and Pecorino Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2012

Nutritional Information

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

Quick Tip

If your capers are extra salty, soak them in water for 5 minutes before using.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.