Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts

Gluten Free
Dairy Free
Health score
8%
Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts
45 min.
8
180kcal

Suggestions


Elevate your next meal with a delightful Roasted Red Pepper Salad that combines vibrant colors, bold flavors, and a touch of indulgence from crispy bacon. This dish is not only a feast for the eyes but also a nourishing addition to any table, making it perfect for a side dish, antipasti, or a light starter. With an enticing balance of sweet roasted bell peppers, the richness of bacon dressing, and the crunch of toasted pine nuts, each bite will leave you craving more.

This gluten-free and dairy-free salad is an ideal option for diverse dietary preferences, ensuring everyone can enjoy this culinary masterpiece. The roasted peppers, crafted with a hint of thyme and a touch of heat from crushed red pepper, offer a delicious depth of flavor that pairs beautifully with the smoky, savory notes of the bacon. Plus, preparing this salad is a breeze—whether you're hosting a dinner party or just treating yourself to a flavorful midweek meal, it can be ready in just 45 minutes.

Next time you're looking to impress at a gathering or simply want to savor a satisfying snack, remember this Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts. Not only is it packed with protein and healthy fats, but it's sure to become a favorite that you'll want to make again and again. Dive into this culinary adventure and bring a burst of flavor to your dining experience!

Ingredients

  • ounces bacon 
  • 0.3 teaspoon coarse kosher salt 
  • teaspoons thyme leaves fresh chopped
  •  garlic cloves minced
  • 0.3 cup pinenuts toasted
  • medium size bell peppers red
  • 0.3 teaspoon pepper dried red crushed
  • tablespoon sherry wine vinegar 
  • medium size bell peppers yellow

Equipment

  • bowl
  • frying pan
  • paper towels
  • plastic wrap
  • broiler

Directions

  1. Char peppers over open flame or in broiler until blackened on all sides.
  2. Transfer peppers to large bowl; cover tightly with plastic wrap.
  3. Let stand 15 minutes. Peel and seed peppers.
  4. Cut peppers into 1/3-inch-wide strips; place in medium bowl. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
  5. Cook bacon in heavy large skillet over medium heat until crisp.
  6. Transfer bacon to paper towels to drain.
  7. Add garlic and crushed red pepper to drippings in skillet and stir until garlic begins to brown, about 1 minute.
  8. Add thyme and stir 10 seconds. Stir in vinegar and 1/4 teaspoon salt.
  9. Pour warm dressing over peppers in bowl. Crumble bacon and add to peppers along with pine nuts; toss to coat. Season to taste with additional salt and pepper and serve.

Nutrition Facts

Calories180kcal
Protein11.63%
Fat69.78%
Carbs18.59%

Properties

Glycemic Index
13.38
Glycemic Load
0.84
Inflammation Score
-9
Nutrition Score
13.540869603986%

Flavonoids

Apigenin
0.01mg
Luteolin
1.2mg
Kaempferol
0.02mg
Myricetin
0.14mg
Quercetin
0.77mg

Nutrients percent of daily need

Calories:180.3kcal
9.01%
Fat:14.46g
22.25%
Saturated Fat:4.03g
25.21%
Carbohydrates:8.67g
2.89%
Net Carbohydrates:6.62g
2.41%
Sugar:2.66g
2.96%
Cholesterol:18.71mg
6.24%
Sodium:265.35mg
11.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.42g
10.85%
Vitamin C:186.42mg
225.96%
Vitamin A:2036.01IU
40.72%
Manganese:0.53mg
26.7%
Vitamin B6:0.36mg
18.24%
Vitamin B3:2.46mg
12.3%
Folate:44.54µg
11.13%
Vitamin E:1.48mg
9.87%
Potassium:341.02mg
9.74%
Phosphorus:96.85mg
9.68%
Vitamin B1:0.14mg
9.62%
Selenium:6.09µg
8.69%
Fiber:2.05g
8.19%
Magnesium:29.43mg
7.36%
Copper:0.15mg
7.36%
Vitamin B2:0.1mg
5.99%
Zinc:0.88mg
5.85%
Iron:1mg
5.55%
Vitamin K:5.27µg
5.02%
Vitamin B5:0.47mg
4.66%
Vitamin B12:0.14µg
2.36%
Calcium:16.55mg
1.65%
Source:Epicurious