Grilled Pepper, Onion, and Blue Cheese Salad

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 93mg
  • Calcium: 0.0mg

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

Preparation

  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.
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