Roasted red pepper with feta salad - Mayo Clinic

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Roasted red pepper with feta salad

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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 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 gDietary fiber 1.5 gSodium 180 mgSaturated fat 0.5 gTotal fat 5 gTrans fat 0 gCholesterol 1 mgProtein 2 gMonounsaturated fat 3 gCalories 77Total sugars 3 gAdded sugars 0 g

DASH Eating Plan Servings

Fats and oils 1 Vegetables 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1 Vegetables 1

Diabetes Meal Plan Choices

Fats 1 Nonstarchy vegetables 1 ShareTweet July 28, 2022

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