A vibrant roasted bell pepper salad with arugula, and olives topped with optional anchovies. Sweet, savory, and easy to make.

Crisp cucumbers, sweet bell peppers, and a sharp hit of red onion tossed in a simple pesto dressing. This quick salad is ...

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and pepper.

If desired, strips of leftover cold steak or chicken are a delectable addition to this salad, as well as thick slices of cucumber or tomato wedges. 1. Roast bell peppers: To roast bell peppers ...

Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette. This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room ...

Gradually whisk in oil. Season dressing to taste with salt and pepper. Char bell pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.

Add the bell peppers and onions to the lentils and stir ... This can be refrigerated for up to 4 days. The salad can be served cold or at room temperature.

Looking for a delicious and satisfying summer meal? Look no further than this juicy grilled ribeye steak with pineapple and bell pepper salad! This recipe is packed with flavor, and it’s sure to ...

For a complete meal, pull the meat from a fresh rotisserie chicken and toss it with the salad. From chef Susan ... 1/4-inch dice (about 2 cups)2medium bell peppers (any color), stemmed, seeded ...