Roasted Red Pepper Salad

  • Recipe courtesy of Amy Finley
Total Time:
5 min
Prep:
5 min
Inactive Prep:
--
Cook:
--
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 lemon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder, optional
  • 1 to 2 tablespoons olive oil
  • 2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

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