Roasted Red Pepper Salad

Recipe courtesy Amy Finley
TOTAL TIME: 5 min
Prep: 5 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 lemon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder, optional
  • 1 to 2 tablespoons olive oil
  • 2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.