Recipe: Roasted red pepper with feta salad

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Dietitian's tip: For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.

By Mayo Clinic staff 1/4 cup fat-free feta cheese2 tablespoons fat-free blue cheese dressing2 whole roasted red peppers, divided in half, with each half cut into strips4 teaspoons olive oilFreshly ground black pepper, to taste2 tablespoons chopped fresh basil plus 4 small leaves for garnish

In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.

Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.

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Recipe: Pickled onion salad

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Dietitian's tip: This light and tangy salad is a great option for a quick lunch or for a dinner side salad. For variety, serve on top of grilled tuna steaks or with baked tortilla chips.

By Mayo Clinic staff 2 red onions, finely chopped4 spring (green) onions with tops, chopped1/2 cup cider vinegar2 teaspoons olive oil2 tablespoons sugar1/2 cup fresh cilantro, chopped1 tablespoon lime juice 4 lettuce leaves

In a small bowl, combine the onions, vinegar, oil and sugar. Stir to mix evenly. Cover and refrigerate until well chilled, about 60 minutes.

Just before serving, stir in the cilantro and sprinkle with lime juice. Serve mounded on a leaf of lettuce.

Privacy policy (Updated Aug. 2, 2011) Terms and conditions of use policy (Updated Aug. 2, 2011)

LEGAL CONDITIONS AND TERMS OF USE APPLICABLE TO ALL USERS OF THIS SITE. ANY USE OF THIS SITE CONSTITUTES YOUR AGREEMENT TO THESE TERMS AND CONDITIONS OF USE.

© 1998-2011 Mayo Foundation for Medical Education and Research. All rights reserved.

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Recipe: Grilled portobello mushrooms with thyme and garlic

Dietitian's tip: A splash of olive oil with thyme and garlic brings out the mushrooms' smoky flavor and meaty texture. Serve them as a side dish or on toasted whole-grain bread.

By Mayo Clinic staff 2 tablespoons vegetable stock or broth1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar3 garlic cloves, minced1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme1/4 teaspoon salt4 large portobello mushrooms, brushed clean and stemmed

Combine the stock, olive oil, vinegar, garlic, thyme and salt in a large lock-top plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches from the heat source.

Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.

Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm.

Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

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