Greek Peach and Grilled Green Pepper Salad
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Salad
- 4 green bell peppers
- 2 large ripe peaches
- 6 ounces reduced-fat feta cheese
- 12 kalamata olives, pitted
-
Dressing
- 2 teaspoons cumin seeds
- 1⁄3 cup olive oil
- 2 - 2 1⁄2 tablespoons white wine vinegar or 2 -2 1/2 tablespoons white balsamic vinegar
- 1 pinch Splenda sugar substitute or 1 pinch white sugar
- salt and pepper
directions
- Heat a nonstick skillet over medium high heat, not smoking. Add cumin seeds and toast until they begin to dance, about 1 minute. Turn off heat and give the seeds a quick press with the back of a wooden spoon. The object here is to help them release flavor, not to actually crush them.
- Whisk the seeds together with the other dressing ingredients and set aside.
- Quarter the bell peppers, removing the seeds and pith. Grill for 8 to 10 minutes until the skins are a bit charred and loose from the green flesh.
- Remove peppers from grill and place in a plastic resealable bag and close. Once the peppers are cool, slip off the skins and cut the peppers into thick (3/8 to 1/2 inch) strips.
- Halve and pit the peaches. Slice the peaches into eighths (4 slices for each half). If your peaches are smallish, consider sixths.
- Slice the olives in half. Dice the feta cheese into small cubes.
- Combine peppers, peaches, feta and olives in a large bowl.
- Give dressing a final whisk and pour over the salad.
- Chill for 1 hour before serving.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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