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Roasted Red Pepper and Artichoke Salad

A simple vegetarian salad featuring roasted peppers and chargrilled artichokes tossed with fresh basil and balsamic vinegar.

VegetarianHealthyQuickSaladMary Berry

Estimated Nutrition

Per Serving Total
Calories 80.4 kcals 482.4 kcals
Carbohydrates 4.4 grams 26.5 grams
Fat 6.4 grams 38.2 grams
Protein 1.3 grams 7.8 grams
Cook Time
0 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tsp
Balsamic Vinegar
NutsSeeds
2
tsp
Basil
shredded fresh leaves
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
10
ml
Oil From Jar
using a little from the pepper or artichoke jars if needed
Vegetables
300
g
Red Peppers
roasted in oil, drained and sliced
175
g
Artichoke Hearts
chargrilled in oil, drained and chopped

Steps

  • Combine the prepared peppers and artichokes in a bowl.
  • Season the mixture with salt and pepper to taste.
  • Add the basil leaves and balsamic vinegar.
  • Mix in a small amount of oil from the jar if the salad appears dry.