Oops, it’s only Tuesday and my week has already gotten away from me! I’ll be traveling today, so I thought I’d highlight a post that I think you might find useful. Click here to read Jewels’s Ten Commandments for Healthy Eating. Then leave me  your definition of healthy eating in the comment section below. I’m always fascinated to hear what people have to say!

Wholesome little model

Wholesome little model

You didn’t think I would leave you hungry, did you? Heavens to Betsy, no – that would be rude! Here’s my new favorite salad I’ve been munching on all week.

Roasted Pepper & Olive Salad

Roasted Pepper & Black Olive Salad with Creamy Herb Feta Dressing

The little baby red, yellow, and orange bell peppers you see in the supermarket this time of year are beyond delicious roasted – so tender and sweet! They make a perfect spring/summer first course or side salad coupled with a baby spinach salad tossed in a creamy herbed Feta dressing, with toasted pine nuts for a little crunch.

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes


Roasted Pepper & Black Olive Salad with Creamy Herb Feta Dressing

  • 1 pound baby bell peppers
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup buttermilk use low fat if desired
  • 1 cup feta crumbled, divided
  • 1/3 cup mayonnaise use light if desired
  • 1 clove garlic minced
  • 1 tablespoon Italian parsley chopped
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon sugar optional
  • 9 ounces fresh baby spinach
  • 4 ounces Kalamata olives pitted and sliced
  • 4 ounces pine nuts toasted


Roasted Pepper & Black Olive Salad with Creamy Herb Feta Dressing

  1. Preheat oven 425° F. In a large bowl, toss the peppers with olive oil to coat, and spread in a single layer on a sheet pan. Season to taste with salt and pepper, and roast in the preheated oven until browned and caramelized, about 25 minutes. Remove from oven and cool, cover and refrigerate until ready to make the salad.
  2. In a blender, mix the buttermilk, 3/4 cup of the feta (reserving a little to sprinkle on salads), mayonnaise, garlic, herbs, dry mustard, and sugar. Blend well, and season to taste with salt and pepper.
  3. Toss the baby spinach and roasted peppers with desired amount of dressing (cover any remaining dressing and refrigerate for up to 5 days). Sprinkle s sliced olives, pine nuts, and remaining feta.

Serving Suggestions

If making ahead, store all components separately in airtight containers, and assemble when ready to eat.

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