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    You are in: Home / Recipes / Marinated Bocconcini and Roasted Pepper Salad Recipe
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    Marinated Bocconcini and Roasted Pepper Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Abby Girl's Note:

    This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste

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    Units: US | Metric


    1. 1
      Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
    2. 2
      Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
    3. 3
      Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
    4. 4
      Combine rest of ingredients and chill for at least 2 hours.

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    Nutritional Facts for Marinated Bocconcini and Roasted Pepper Salad

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 181.3
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 6.8 g
    Cholesterol 39.5 mg
    Sodium 315.5 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.7 g
    Sugars 1.7 g
    Protein 11.6 g

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