Grilled Pepper, Onion, and Blue Cheese Salad

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.


Ivy Manning,

July 2014
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