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    You are in: Home / Recipes / Insalada of Roasted Bell Pepper Mozzarella and Anchovy Recipe
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    Insalada of Roasted Bell Pepper Mozzarella and Anchovy

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Ilysse's Note:

    My mom has been making this for years. Its a great salad served before a good Italian meal. Mom always serves it before her meat sauce. She makes a big platter and measures nothing. You should probably like anchovies or at least the flavor of them. I posted her recipe but I use whole anchovies packed in salt, cleaned, and a GOOD extra virgin olive oil in place of the canned. But her way is easier. I also use homemade roasted pepper. You can add anything else you wish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the greens in center of a plate.
    2. 2
      Arrange peppers over greens in petal like arrangement coming out from center.
    3. 3
      Place 1 slice of cheese on each slice of pepper.
    4. 4
      Place 1 or 2 anchovies on each piece of cheese.
    5. 5
      Sprinkle with oregano or basil if desired, but not necessary.
    6. 6
      Add olives by placing in center of plate where 'petals' meet.
    7. 7
      Drizzle with anchovy oil, oil from the peppers and fresh oil if necessary.

    Ratings & Reviews:

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    Nutritional Facts for Insalada of Roasted Bell Pepper Mozzarella and Anchovy

    Serving Size: 1 (17 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 33.6
     
    Calories from Fat 13
    41%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 13.6 mg
    4%
    Sodium 586.8 mg
    24%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    mixed greens

    roasted sweet peppers

    mozzarella cheese

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