Preparation
10 minutes
Cook Time
10 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 12 Pure Flavor® Craft House Collection® Aurora Long Sweet Peppers, roasted and cut into strips
- OR
- 3 cups roasted red peppers, cut into strips
- 8 oz Pure Flavor® Shishito Peppers, sliced
- 1 cup toasted walnut pieces
- 1 cup parsley leaves, chopped
- ⅓ cup olive oil
- ⅓ cup pitted green olives, roughly chopped
- 1 clove garlic, finely chopped
- 2 tbsp cilantro, chopped
- 1 tbsp pomegranate molasses
- Sea salt and pepper, to taste
Directions
Step 1
Place a frying pan over high heat. In a small bowl, coat shishito peppers with 1 tbsp of oil. Add to the heated pan and sear the peppers. When they start making a popping noise, they are done. Remove from heat and set aside.
Step 2
Rinse roasted red pepper strips under cool water in a colander. Blot with a paper towel and place in a salad bowl.
Step 3
In a small bowl, whisk olive oil and pomegranate molasses together.
Step 4
Add the remaining ingredients to the salad bowl and drizzle the olive oil mixture over top. Toss to combine. Season to taste.
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Appetizer Aurora Long Sweet Peppers Comfort Food Craft House Collection Dinner Family Family Salads Gluten Free Healthy Healthy Snacking Lunch Pepper Recipes Peppers Plant Based Meals Plant-based Quick Recipes - Craft House Collection® Shishito Peppers Red Bell Peppers Salad Recipes Snacking SOS Sweet Bell Peppers Sweet Long Peppers Under 30 | Recipes Under 30 Minutes Vegetarian
