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Grilled Pepper, Onion, and Blue Cheese Salad

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 4 (serving size: about 1/2 cup)

Ingredients

  • 2 Anaheim chiles
  • 2 red bell peppers, quartered
  • 1/2 medium red onion, cut into 1-inch wedges
  • Cooking spray
  • 2 teaspoons sherry vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 2 tablespoons crumbled blue cheese

Nutrition Information

  • calories 70
  • fat 3.8 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 93 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat grill to medium-high heat. Place chiles, bell peppers, and onion wedges on grill rack coated with cooking spray. Grill 10 minutes, turning occasionally. Remove tops and seeds from Anaheim; thinly slice. Combine peppers, onion, vinegar, olive oil, black pepper, and kosher salt; toss to coat. Sprinkle with crumbled blue cheese.