Roasted Pepper & Snow Pea Salad

This refreshing salad combines the smoky depth of roasted red bell peppers with the bright, crisp texture of blanched snow peas. The dressing, made from red-wine vinegar, Dijon mustard, and warm ground cumin, ties the fresh vegetables together with a savory kick. Perfect for a light lunch, a picnic side, or a healthy accompaniment to grilled meats. It is quick to prepare, requiring minimal ingredients, yet delivers a complex flavor profile that is both satisfying and elegant. Serve immediately for the best texture contrast between the tender peppers and crunchy peas.

Cooking Method: Boiling, Grilling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 84.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This refreshing salad combines the smoky depth of roasted red bell peppers with the bright, crisp texture of blanched snow peas. The dressing, made from red-wine vinegar, Dijon mustard, and warm ground cumin, ties the fresh vegetables together with a savory kick. Perfect for a light lunch, a picnic side, or a healthy accompaniment to grilled meats. It is quick to prepare, requiring minimal ingredients, yet delivers a complex flavor profile that is both satisfying and elegant. Serve immediately for the best texture contrast between the tender peppers and crunchy peas.

Ingredients

2 Red Bell peppers
3/4 pound Snow peas
1 Small Red onion
1 tbsp Dijon mustard
2 tbsp Red-wine vinegar
1/2 tsp Ground cumin
1/4 cup Olive oil
1/2 cup Finely chopped parsley
To taste Salt
To taste Pepper

Directions

1
Preheat the broiler or prepare a charcoal grill for high heat.
2
Place whole red bell peppers under the broiler or directly on the grill grate.
3
Cook peppers, turning occasionally, until the skins are blistered and charred on all sides.
4
Remove peppers from heat and let cool until handleable.
5
Split peppers in half, remove cores and seeds, and peel off the charred skin.
6
Cut the roasted peppers into thin strips and place them in a large salad bowl.
7
Bring a pot of water to a boil. Add snow peas and boil for 2 minutes.
8
Drain snow peas in a sieve and immediately run cold water over them to stop cooking.
9
Drain the snow peas well and add them to the salad bowl with the peppers.
10
Cut the red onion in half, then slice crosswise into thin rings. Add to the bowl.
11
In a small bowl, whisk together Dijon mustard, red-wine vinegar, ground cumin, salt, and pepper.
12
While whisking vigorously, slowly drizzle in the olive oil until the dressing is emulsified.
13
Stir the finely chopped parsley into the dressing.
14
Pour the dressing over the vegetables and toss gently to combine.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 84.5kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.3mg1%
Total Carbohydrate 15.4g6%
Dietary Fiber 6.1g25%
Sugars 7.0g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For faster peeling, place the charred peppers in a paper bag or bowl covered with plastic wrap for 10 minutes before peeling; the steam helps loosen the skin.

You can substitute yellow or orange bell peppers for variety.

This salad is best served immediately but can be stored in the refrigerator for up to 2 days. The flavors meld well if allowed to sit for 30 minutes before serving.

Add toasted almonds or walnuts for extra crunch.

Keywords: roasted, pepper, snow pea, salad, vegan, mediterranean, healthy, side dish, vegetable, cumin, dijon, fresh, light, picnic, lunch, easy, smoky, crisp, dressing, onion

Read it online: https://www.chefs-mate.com/recipe/roasted-pepper-snow-pea-salad/