Go Back
warm-pepper-and-craisin-salad-88

Warm Pepper and Craisin Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Print Recipe Pin Recipe

Servings

Ingredients

  • 3 tablespoons olive oil
  • 1 red bell pepper seeded, veins removed, diced
  • 1 yellow bell pepper seeded, veins removed, diced
  • 1 green bell pepper seeded, veins removed, diced
  • 1/2 cup Craisins or dried cranberries
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1 8-ounce package mixed field greens
  • For dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon sugar

Instructions

  • Heat olive oil in a 12-inch skillet over medium-high heat and sauté peppers for 1 to 2 minutes.
  • Add Craisins, balsamic vinegar and salt. Mix well.
  • Cover and cook over medium-low heat for about 5 minutes or until peppers are slightly tender.
  • While peppers are cooking, place all dressing ingredients in a food processor and pulse 3 or 4 times; alternatively, whisk together by hand. Process or whisk until smooth and creamy.
  • Place mixed field greens in a salad bowl. Pour dressing over and toss gently. Top with warm pepper mixture. Serve warm.
  • Contributed by: Quick & Kosher