Greens Salad with Roasted Peppers

Very Healthy
Health score
70%
Greens Salad with Roasted Peppers
45 min.
8
755kcal

Suggestions


Welcome to a delightful culinary experience with our Greens Salad with Roasted Peppers! Perfect for any occasion, this vibrant dish serves as a fantastic side, sustains your lunch cravings, or even acts as a satisfying main course. Rich in flavors and textures, this salad captures the essence of fresh ingredients, making it not only a feast for the eyes but also a healthy delight.

With a health score of 70, you can enjoy the goodness of nutrient-packed greens, such as spinach and frisée, paired with the smoky sweetness of canned roasted red peppers. The addition of niçoise or Kalamata olives creates a briny contrast, while fresh garlic and mild red onions add depth to the flavor profile, making each bite a unique experience.

The dish is also complemented by crispy baguette slices, lightly toasted to perfection, drizzled with extra-virgin olive oil and balsamic vinegar, which elevates the overall taste. Garnished with Parmesan cheese, this salad truly balances healthiness and indulgence. Whether you are entertaining guests or simply treating yourself to a wholesome meal, our Greens Salad with Roasted Peppers will leave you satisfied and nourished. Ready in just 45 minutes and packed with only 755 calories per serving, this dish is a must-try in your kitchen!

Ingredients

  •  baguette thick ()
  • tablespoons balsamic vinegar 
  • 10  calamata olives 
  • oz salad leaves curly endive rinsed drained
  • clove garlic minced
  • 0.3 cup fresh-grated parmesan cheese 
  • 0.3 cup olive oil extra-virgin
  • 0.5 cup mild onion red thinly sliced
  • cup roasted peppers red canned
  • servings salt 
  • 10 oz spinach leaves rinsed drained

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Cut peppers into 1/4-inch-wide strips and put in a wide salad bowl.
  2. Add 1 teaspoon olive oil, 3 tablespoons vinegar, garlic, and olives; mix.
  3. Brush baguette slices lightly on 1 side with olive oil (about 1 tablespoon total).
  4. Lay oiled side up in a 10- by 15-inch pan.
  5. Bake in a 375 oven until lightly toasted, about 8 minutes; cool on a rack.
  6. To bowl, add onion, spinach, and frise; mix, and season to taste with more vinegar and salt.
  7. Heat 2 tablespoons oil in a 6- to 8-inch frying pan over high heat, about 1 minute.
  8. Pour over salad and mix.
  9. Add cheese and baguette slices; mix again.

Nutrition Facts

Calories755kcal
Protein14.13%
Fat18.91%
Carbs66.96%

Properties

Glycemic Index
26.34
Glycemic Load
83.43
Inflammation Score
-10
Nutrition Score
40.026086851954%

Flavonoids

Apigenin
0.06mg
Luteolin
0.45mg
Isorhamnetin
0.5mg
Kaempferol
2.5mg
Myricetin
0.13mg
Quercetin
3.9mg

Nutrients percent of daily need

Calories:754.73kcal
37.74%
Fat:15.73g
24.2%
Saturated Fat:3.08g
19.24%
Carbohydrates:125.34g
41.78%
Net Carbohydrates:118.47g
43.08%
Sugar:13.28g
14.75%
Cholesterol:3.63mg
1.21%
Sodium:2162.44mg
94.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.45g
52.89%
Vitamin K:204µg
194.29%
Vitamin B1:1.5mg
99.92%
Folate:349.15µg
87.29%
Manganese:1.57mg
78.37%
Vitamin A:3875.03IU
77.5%
Selenium:45.04µg
64.34%
Vitamin B3:11.77mg
58.84%
Iron:9.94mg
55.24%
Vitamin B2:0.9mg
52.92%
Calcium:356.06mg
35.61%
Phosphorus:292.93mg
29.29%
Fiber:6.87g
27.46%
Magnesium:100.87mg
25.22%
Vitamin C:20.65mg
25.03%
Copper:0.41mg
20.33%
Vitamin B6:0.39mg
19.46%
Vitamin E:2.79mg
18.6%
Potassium:595.75mg
17.02%
Zinc:2.43mg
16.22%
Vitamin B5:1.09mg
10.86%
Source:My Recipes