Insalata Di Arrosto Al Peperoncino.

2
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"Roast and peppers salad. One of the recipes you can make with the leftovers from #recipe14158"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (1631.2 g)
  • Calories 894
  • Total Fat - 40.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 47.8 mg
  • Sodium - 2415.3 mg
  • Total Carbohydrate - 122.3 g
  • Dietary Fiber - 12.7 g
  • Sugars - 5.2 g
  • Protein - 26.4 g
  • Calcium - 166.7 mg
  • Iron - 6 mg
  • Vitamin C - 241.9 mg
  • Thiamin - 2.4 mg

Step 1

Cut the roast slices into small sticks.

Step 2

Mix in a salad bowl with the mozzarella and red peppers.

Step 3

In another bowl whisk together olive oil, lemon juice, oregano, salt and pepper.

Step 4

Pour over salad and mix well.

Step 5

Decorate with peperoncini slices.

Tips & Variations


No special items needed.

Related

TeresaS

This is really yummy...at first I thought it was too oily...but the more I ate the less I tasted the olive oil...I used deli roast beef...this makes a lovely presentation...made for "Bill Board" tag game...

review by:
(24 Nov 2016)

Gerry

I didn't manage to find the pepperoncini peppers, but did finally find a mild pepper substitute. Well worth the wait, this is absolutely delicious and looks as good as it tastes. Adding this one to my holiday cookbook! Thank you for sharing.

review by:
(18 Dec 2014)