See Also: Roasted Shanghai Pepper Salad(recipes)
Warm salad of roasted pepper, broccoli and tomato(recipes)
Shanghai Salad(recipes)
Roasted Pepper Sauce(recipes)
Roasted Red Pepper & Tomato Casserole(recipes)
Chilled Roasted Red Pepper Soup(recipes)
Corn & Roasted Pepper Soup(recipes)
Roasted Sweet Pepper Tapas(recipes)
Halibut with Roasted Pepper Sauce(recipes)
Roasted Pepper & Tomato Salsa(recipes)

Roasted Shanghai Pepper Salad (recipes)




Yield: Makes 4 servings

Serve this salad as an accompaniment to grilled or broiled meats or fish.





Ingredients:



1jar (14 to 15 ounces) roasted red or red and yellow peppers

1-1/2tablespoons soy sauce

1tablespoon rice vinegar

1tablespoon dark sesame oil

2teaspoons honey

1clove garlic, minced

Romaine lettuce or spinach leaves

2tablespoons coarsely chopped fresh cilantro









Preparation:





1.Drain and rinse peppers; pat dry with paper towels. Cut peppers lengthwise into 1/2-inch strips; place in small bowl.2.Combine soy sauce, vinegar, sesame oil, honey and garlic; mix well. Pour over peppers; cover and refrigerate at least 2 hours. Serve over lettuce leaves. Sprinkle with cilantro.







Note:

This salad will keep up to 1 week covered and refrigerated.