Photo: Anna Pelzer
Roasted Pepper and Onion Salad with Blue Cheese
8 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
307
Calories
8g
Protein
22g
Fat
16g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium red onions, quartered through stem end
- 6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
- 6 garlic cloves
- 1/4 cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- 1 tablespoon (or more) Sherry vinegar or red wine vinegar
- 8 cups (loosely packed) frisée
- 1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes