Roasted red pepper with feta salad

Dietician'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.

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 77
Total carbohydrate: 6 g
Cholesterol: 1 mg
Dietary fiber: 1.5 g
Monounsaturated fat: 3 g
Protein: 2 g
Saturated fat: 0.5 g
Serving size: Half a roasted pepper
Sodium: 180 mg
Total fat: 5 g

DASH Eating Plan Servings

Fats and oils: 1
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1
Vegetables: 1

Last Updated Jul 28, 2022

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