Mixed Greens Salad with Roasted Red Peppers {Paleo, Vegan, Low Carb}
Many of us attempt to eat salad most days of the week. It’s a great choice for lunch, but can get a little boring!
It’s easy to get stuck in a salad-rut. Adding one or two interesting ingredients is all you need to brighten a simple salad. Sprinkle a few delicious nuts, roast some peppers, and drizzle over a homemade lemon dressing, and your salad is bursting with flavor.
You’ll love this easy mixed greens salad with roasted red peppers! It’s so colorful, it’s truly as beautiful as it is delicious!
Mixed Greens Salad with Roasted Red Peppers Recipe
Spring is a great time to include fresh herbs in your salad. Chives and parsley are available in most grocery stores year-round but taste especially fresh during the spring months.
Chervil is another interesting herb to include if you can find it. It tastes a lot like parsley but has a little more anise flavor.
Microgreens are also a delicious addition. They are bursting with nutrients! Keep microgreens on hand to include in salads, add to sandwiches, and garnish bowls of soup or chili.
The key to this homemade lemon dressing is to use a high-quality olive oil, like Wildly Organic Olive Oil. Trust me, you’ll want to find out if your olive oil is fake to ensure you’re making dressing with high-quality oil. It makes such a difference!
This colorful salad works well as a side salad or main dish. Top with roast chicken (if you’re not vegan) to increase the protein content.
Roasted red peppers are the star of the show in this salad. They bring tons of flavor and their bright color adds visual interest to your plate.
Homemade roasted red peppers are easy (and they make your house smell good)!
Keep leftover roasted red peppers in a jar in the fridge. Add to salads, pasta dishes, chili, soups, sandwiches, and more! They are seriously so delicious, you’ll be looking for more places to include them.
How to Roast Red Peppers
It’s so easy to roast red peppers in the oven. All you have to do is slice the peppers in half lengthwise and remove the stem and seeds. Then place them on a baking sheet and roast at a high temperature (400 degrees Fahrenheit) for 20-30 minutes until the peppers are charred.
Roasted peppers can be easily stored in an airtight container or for longer storage can be stored in oil or even frozen.
They make a great topping for salads!
To assemble the salad, you can make a large bowl and serve from it, or create individual servings on plates. Individual plates make a prettier salad while making in one large bowl is the quickest method.
If you’re making individual servings, place greens on salad plates and arrange peppers, artichokes, and radishes as desired. Sprinkle with nuts and drizzle dressing over the top. One bonus of creating individual servings is that people can customize the salad to their liking (add more or fewer radishes, peppers, and so on).
No matter what way you serve it, this mixed greens salad with roasted red peppers is a crowd pleaser!
What will you serve with this Mixed Greens Salad with Roasted Red Peppers?
- 3 red peppers
- 1/4cup fresh lemon juice
- 1/3cup Wildly Organic Olive Oil
- 1.5teaspoons Dijon mustard
- 1clove garlicminced
- 1/4teaspoon Wildly Organic Himalayan Pink Salt
- 5ounces mixed spring salad greens
- 1/4cup parsley or chervilroughly chopped
- 1Tablespoon chivesroughly chopped
- 1/2cup artichoke hearts
- 3 radishesthinly sliced
- 1cup roasted red pepperssliced (see recipe below)
- 1/2 cup microgreens
- 2Tablespoons Wildly Organic Pistachiosroughly chopped
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Place the oven rack on the top position (should be 4-inches or so under the broiler) and preheat the oven to 400 degrees F.
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Line baking sheet with parchment paper.
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Slice peppers in half lengthwise. Remove and stems and seeds. Lay peppers on baking sheet, cut side down.
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Roast the red peppers for 20-30 minutes (or until the skin appears charred and soft. Remove from oven and let cool.
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Once cool enough to handle, peel off the skin and discard. Slice into strips.
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Store in airtight container in the fridge for a week. For longer storage, cover the peppers with oil (that will get you about 2-weeks). Freeze peppers (without oil) for even longer storage.
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Place all dressing ingredients in a jar and close tightly with lid. Shake vigorously to combine.
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Place mixed greens and herbs in a large bowl and toss to combine.
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Add artichoke hearts, sliced radishes, and roasted peppers, and microgreens. Toss to combine once more.
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When ready to serve, add pistachios.
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Drizzle with dressing and toss to coat leaves..
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