Spanish Green Salad With Roasted Red Peppers and Preserved Lemon

May 11, 2023May 11, 20230 1
Spanish Green Salad With Roasted Red Peppers and Preserved Lemon
in Salad

Prep

25 min

Cook

30 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 head romaine lettuce
1/2 cup black olives
2 red peppers
2 garlic cloves
1 fennel bulb
2 lemons
1 carrot
4 roma tomatoes
olive oil
salt and pepper

Nutrision Information

Servings Per Recipe
4
Calories
165
Sugar
4g
Fat
14g
This Spanish Green Salad With Roasted Red Peppers and Preserved Lemon is a flavorful and healthy way to incorporate more veggies into your diet. The sweet, smoky flavor of the roasted peppers pairs perfectly with the tangy preserved lemon and salty black olives. This salad would be a great side dish for a summer barbecue or a light meal on its own. Best of all, it's vegan and gluten-free!

Instructions

1.Preheat the oven to 400F.
2.Cut the red peppers into long strips, removing the seeds and stems.
3.Peel the garlic cloves and thinly slice.
4.Toss the red pepper strips and garlic with 2 tbsp olive oil, salt and pepper.
5.Spread the mixture out on a baking sheet and roast for 30 minutes, stirring occasionally. Remove from oven and let cool for 5 minutes.
6.While the peppers are roasting, trim the fennel bulb and cut into thin slices.
7.Cut the romaine lettuce into bite-sized pieces.
8.Peel the preserved lemon and chop into small pieces.
9.Slice the carrot thinly.
10.Cut the roma tomatoes into small, bite-sized slices.
11.To make the dressing, whisk together the juice of 2 lemons and 1/4 cup of olive oil.
12.In a large serving bowl, combine the lettuce, fennel, carrot, tomatoes, and black olives.
13.Add the roasted red peppers and preserved lemon.
14.Toss with the dressing and serve immediately.

PROS

This Spanish Green Salad is incredibly healthy, full of vitamins and nutrients.

It is also vegan and gluten-free!
The roasted red peppers provide a sweet, smoky flavor that pairs perfectly with the tangy preserved lemon and salty black olives.

CONS

The salad takes quite a bit of time to prepare, with the roasting of the peppers and chopping of all the vegetables.

It may not be a filling enough meal on its own for some people.

HEALTH & BENEFITS

This salad is packed with vitamins and antioxidants.
Romaine lettuce and fennel are both great sources of vitamin C, while carrots are full of vitamin A.
Black olives are high in healthy monounsaturated fats, while the garlic in the roasted red pepper mixture has been linked to reducing inflammation and boosting the immune system.

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