Wayne Gisslen

Roasted Pepper Salad

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
Vinaigrette:

Method

  1. Prepare vinaigrette, using the ingredients listed and following the procedure.
  2. Combine the cucumber, tomatoes, cheese, onion, and olives in a bowl.
  3. Add the vinaigrette and toss to mix.
  4. Divide the lettuce among individual serving bowls (1½ oz or 45 g per portion).
  5. Spoon the vegetable and chees

Per serving: Calories, 210; Protein, 5 g; Fat, 18 g (74% cal.); Cholesterol, 20 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 500 mg.