Roasted bell peppers combine with toasted walnuts, capers, walnut oil and fresh oregano for a delicious, nutritious salad. For a change of pace, add crumbled goat cheese or feta at serving time.
Bell peppers are high in antioxidants and walnuts are a good source of heart-healthy Omega-3 fatty acids, so this is dish you can feel good about offering to family and friends for both taste and nutrients.
You can make this salad a day ahead, then cover and refrigerate it; for the best flavor, bring it back to room temperature before serving.
|6||roasted Earthbound Farm Organic Red Bell Peppers (or a combination of red, orange and yellow peppers)|
|3 tablespoons||walnut oil or extra-virgin olive oil|
|2 tablespoons||capers (drained)|
|1 tablespoon||fresh lemon juice|
|2 tablespoons||chopped fresh oregano or marjoram leaves|
Peel and seed the roasted peppers, then cut or tear them into 1/2-inch wide strips.
Place the peppers in a medium-size bowl. Add the oil, capers, lemon juice and walnuts, and mix to combine. Season with salt and let the mixture stand at room temperature, covered, for up to 3 hours. Just before serving, add the oregano and toss to combine.