5Ingredients
100Calories
35Minutes

A barbecue party is supposed to be about good food, good friends and good times. But why not make them all great? Start with this Salad for Barbecues. It takes about 35 minutes to prepare and contains only 100 calories. This salad has all the flavor and textures to pair perfect with all kinds of barbecue meats. We hope you and your loved ones will enjoy this recipe as much as they enjoy the party.

Ingredients

  • 1 tablespoon olive oil
  • 1 red bell pepper (seeded and cut in half)
  • 1/2 onion (large, peeled)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon coriander (minced)

Directions

  1. Rub 1/2 of the olive oil on the bell pepper and onion.
  2. Place the bell pepper and onion in a grill pan on the stove. Heat on medium heat for 5 minutes on each side. Make sure that the skin from the bell pepper is somewhat burnt so that it can be peeled off later.
  3. Remove the bell pepper and onion from the grill pan and allow to cool. Peel the skin from the bell pepper, and then cut both vegetables into medium-sized pieces.
  4. Place the vegetables in a bowl and then add the remaining oil, vinegar, and coriander. Mix everything together and serve on a plate.
Discover more recipes from Madeleine Cocina

NutritionView more

100Calories
Sodium0%DV5mg
Fat11%DV7g
Protein2%DV<1g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories100Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium5mg0%
Potassium180mg5%
Protein<1g2%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Kiara H. 6 Jun 2015
A nice refreshing salad like this is perfect to serve at a barbeque. If you are going away for the barbeque, it is important to keep the salad cold so it won't spoil. First, find two big bowls that have lids to them. Use one that is smaller than the other to store the salad in. Put ice in the bottom of the bigger bowl and set the salad bowl on it. Then take more ice and press it in the spaces between the big and small bowls. Put the lid over the big bowl and it insulated the salad really well. This trick can be used for jello and fruit salad too.