Bulgarian Salad of Roasted Peppers, Onions, and Walnuts
Serving Size : 4 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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2 each red onion -- unpeeled
2 each red peppers
garlic vinaigrette
1/3 cup olive oil
2 tablespoons red wine vinegar
1/3 cup olive oil
1/2 teaspoon garlic
1 teaspoon salt
1/2 teaspoon pepper
4 handfuls arugula. -- well cleaned
1 cup feta cheese -- crumbled
Preheat oven to 400
Rub the onions with olive oil and roast in a baking dish until tender about 40 minutes. Cool, then peel and cut into 1/2-inch strips.
Char the peppers directly over a flame until blackened on all sides. Transfer to a plastic container with a lid. Cover container for 10 minutes, then remove skins from the peppers. Cut the peppers in half,
removing the seeds, stems, and ribs, then slice into 1/2-inch wide strips.
Place the walnuts on baking sheet and toast for 7 minutes, then coarsely chop.
To serve: Toss the arugula. with about 1/3 of the vinaigrette and place on a plate. Toss the peppers and onions with some of the vinaigrette and place on top of the arugula. Top with toasted walnuts and crumbled feta cheese. Drizzle the rest of the vinaigrette to taste.
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