Roasted Pepper
Salad * ZerGut
Sour Cherry and Balsamic Vinegar Spinach Salad
* Tunisian Pepper Salad
Preparation time: 5 minutes
Yield: 3 servings
Ingredients:
12 oz. jar ZerGüt® Roasted Peppers (approx. 6 peppers)
1 clove garlic (pressed or minced)
1/4 teaspoon fresh dill
Salt to taste
1-2 tablespoons extra virgin olive oil
1. Cut the roasted peppers into cubes or strips
2.
Season with salt, garlic, and dill
3.
Add olive oil and mix
Submitted by Milton G. of Santa Monica, CA
Preparation time: 5 minutes
Yield: 6 servings
Ingredients:
1/2 C. olive oil
1/3 C. ZerGut Sour Cherry Syrup
1/4 C. balsamic vinegar
1 t. granulated sugar
4 C. baby spinach
1/4 C. broken walnuts
1/2 C. broken mushrooms
3/4 C. mandarin oranges
1/3 C. cumbled bleu or feta cheese
1. Mix oil, cherry syrup, vinegar and sugar in salad carafe.
2. Pour over and toss with spinach and remaining ingredients.
Submitted by Mike B.
Preparation time: 20 minutes
Ingredients:
2 12 oz. jars ZerGut Roasted Peppers, drained (save the liquid)
24 oz. roasted green chilis, drained
3 cloves garlic, minced
20 oz. chopped canned and peeled tomatoes
3/4 - 1 t. kosher salt
1/2 t. black pepper
Juice from 1/2 of a lemon
4 T. extra virgin olive oil
2 t. drained capers, minced
3 t. Tabil Spice (recipe follows)
1. In a food processor, pulse the peppers in batch until you have 1/4" mince
on all peppers. Do the same with the tomatoes.
2. Add all the peppers, tomatoes and remaining ingredients in a bowl. Mix well.
3. If you need more liquid for the salad, add the reserved roasted pepper oil.
4. Set the mixed salad aside for 1 hour before consuming at room temperature.
This is best eaten with Bulgarian feta cheese, sliced cucumbers and fresh
pita bread.
Tabil Spice
Ingredients:
1 T. ground coriander seeds
1 t. ground caraway seeds
1/4 t. garlic powder
1/4 t. cayenne pepper
1/4 t. madras curry powder
Mix well. Store in airtight jar in a dark cupboard.
