By Mayo Clinic Staff
Dietitian's tip:
For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.
To make this plant based, leave out dressing and use vegan feta cheese.
Number of servings
Serves 4
- Diabetes meal plan
- Plant-based
- Meatless
- Healthy-carb
Ingredients
- 1/4 cup fat-free feta cheese
- 2 tablespoons fat-free blue cheese dressing
- 2 whole roasted red peppers, divided in half, with each half cut into strips
- 4 teaspoons olive oil
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil plus 4 small leaves for garnish
Directions
In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.
Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.
Nutritional analysis per serving
Serving size: Half a roasted pepper
- Total carbohydrate 6 g
- Dietary fiber 1.5 g
- Sodium 180 mg
- Saturated fat 0.5 g
- Total fat 5 g
- Trans fat 0 g
- Cholesterol 1 mg
- Protein 2 g
- Monounsaturated fat 3 g
- Calories 77
- Total sugars 3 g
- Added sugars 0 g
- Fats and oils 1
- Vegetables 1
- Fats 1
- Nonstarchy vegetables 1
July 28, 2022Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/roasted-red-pepper-with-feta-salad/rcp-20049815