Mesclun Salad with Oven-Roasted Peppers and Feta Dressing

Ingredients

  • 2 large red bell peppers, halved lengthwise, seeded
  • 2 large yellow bell peppers, halved lengthwise, seeded
  • 2 large orange bell peppers, halved lengthwise, seeded
  • 5 tablespoons olive oil, divided
  • 6 tablespoons cold water
  • 1 small garlic clove, chopped
  • 1 ½ 4.5-ounce bags mesclun salad
  • + 3 more ingredients
    • 1 ½ tablespoons Sherry wine vinegar
    • Kalamata olives (optional)
    • 6 ounces feta cheese, diced (about 1 ½ cups), plus 2 ounces coarsely crumbled (about ½ cup)

1. Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips...

View full recipe at SpringPad

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