first purchase with us!
Many of us attempt to eat salad most days of the week. It’s a great choice for lunch, but can get a little boring!
It’s easy to get stuck in a salad-rut. Adding one or two interesting ingredients is all you need to brighten a simple salad. Sprinkle a few delicious nuts, roast some peppers, and drizzle over a homemade lemon dressing, and your salad is bursting with flavor.
You’ll love this easy mixed greens salad with roasted red peppers! It’s so colorful, it’s truly as beautiful as it is delicious!
Mixed Greens Salad with Roasted Red Peppers Recipe
Spring is a great time to include fresh herbs in your salad. Chives and parsley are available in most grocery stores year-round but taste especially fresh during the spring months.
Chervil is another interesting herb to include if you can find it. It tastes a lot like parsley but has a little more anise flavor.
Microgreens are also a delicious addition. They are bursting with nutrients! Keep microgreens on hand to include in salads, add to sandwiches, and garnish bowls of soup or chili.
The key to this homemade lemon dressing is to use a high-quality olive oil, like Wildly Organic Olive Oil. Trust me, you’ll want to find out if your olive oil is fake to ensure you’re making dressing with high-quality oil. It makes such a difference!
This colorful salad works well as a side salad or main dish. Top with roast chicken (if you’re not vegan) to increase the protein content.
Roasted red peppers are the star of the show in this salad. They bring tons of flavor and their bright color adds visual interest to your plate.
Homemade roasted red peppers are easy (and they make your house smell good)!
Keep leftover roasted red peppers in a jar in the fridge. Add to salads, pasta dishes, chili, soups, sandwiches, and more! They are seriously so delicious, you’ll be looking for more places to include them.
How to Roast Red Peppers
It’s so easy to roast red peppers in the oven. All you have to do is slice the peppers in half lengthwise and remove the stem and seeds. Then place them on a baking sheet and roast at a high temperature (400 degrees Fahrenheit) for 20-30 minutes until the peppers are charred.
Roasted peppers can be easily stored in an airtight container or for longer storage can be stored in oil or even frozen.
They make a great topping for salads!
To assemble the salad, you can make a large bowl and serve from it, or create individual servings on plates. Individual plates make a prettier salad while making in one large bowl is the quickest method.
If you’re making individual servings, place greens on salad plates and arrange peppers, artichokes, and radishes as desired. Sprinkle with nuts and drizzle dressing over the top. One bonus of creating individual servings is that people can customize the salad to their liking (add more or fewer radishes, peppers, and so on).
No matter what way you serve it, this mixed greens salad with roasted red peppers is a crowd pleaser!