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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