Mediterranean Organic Red Peppers Fire Roasted Description
Mediterranean Organic Fire Roasted Red Peppers are full of sweet flavor with a subtle smokiness. They are fire roasted peppers, and packed fresh from the fields. Perfect for sandwiches, salads, pastas, pizza, or as a colorful addition to antipasti. Time to get fired up about Mediterranean Organic! No Artificial flavors, dyes or preservatives.
- Sunkissed in the Mediterranean
- Non-GMO Project Verified
Directions
Refregerate after openings. Consume within 7 days
Free Of
GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 oz (28 g)
Servings per Container: About 12
| Amount Per Serving | % Daily Value |
|
Calories | 10 | * |
|
Calories from Fat | 0 | * |
|
Total Fat | 0 g | 0% |
|
Sodium | 150 mg | 6% |
|
Carbohydrates | 2 g | 1% |
|
Protein | 0 g | * |
|
Vitamin A | | 10% |
|
Vitamin C | | 20% |
|
*Daily value not established.
Other Ingredients: Organic roasted whole red peppers, water, sea salt, organic grapemust, and citric acid.
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Pearled Barley & Veggie Chopped Salad
You’ve enjoyed barley in soup, but have you discovered the goodness of a barley-based
salad? Barley is a sweet and slightly nutty grain with a delightfully chewy texture. In this chopped salad, it’s combined to epic effect with crunchy cucumber, cherry tomato, radish, broccoli and red onion. It’s then drizzled with a dressing made by blending fire-roasted red peppers with red wine vinegar, olive oil and spices for a piquant flavor with a slight smokiness. This standout dish can be made ahead of time – and travels well – so tote it to
every picnic and barbeque!
Pearled Barley & Veggie Chopped Salad
Salad
- 1 cup pearled barley
- 4 cups water
- ½ tsp. salt
- 2 cucumbers (halved lengthwise and sliced into 1-inch pieces)
- ½ pint cherry tomatoes (halved)
- 6 radishes (sliced thin)
- 2 cups broccoli (blanched, chilled and chopped)
- ¼ cup red onion (sliced thin)
Dressing
- ½ cup roasted red peppers (drained and rinsed)
- 3 Tbsp. red wine vinegar
- 4 Tbsp. olive oil
- 1 tsp. oregano
- 1 tsp. garlic powder
- ½ tsp. salt
- Freshly ground pepper (to taste)
- ½ cup fresh parsley
Optional
- ½ cup crumbled feta cheese
- In medium-sized saucepan, bring water and salt to boil; add barley. Partially cover saucepan with lid, reduce heat to simmer and cook 30 minutes. (Note: Barley should be al dente. Be careful not to overcook or it will become mushy.)
- Strain barley and rinse with cold water.
- In large bowl, combine barley, cucumber, cherry tomato, radish, broccoli and red onion.
- In blender, combine red peppers, vinegar, oil, oregano, garlic powder, salt and pepper. Blend until smooth. Add parsley and blend until parsley is chopped into small pieces.
- Pour dressing over barley and vegetables and stir to combine. Garnish with crumbled feta cheese, if desired. Serve immediately.
Notes:
- Add in other seasonal fresh herbs if available, such as basil, thyme and chives.
- To make in advance, prepare barley, vegetables and dressing and keep separate until just prior to serving.
- If leftovers get dry when storing (grains tend to soak up dressings), drizzle with a little olive oil to refresh.
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