By Mayo Clinic Staff

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.

Number of servings

Serves 4


  1. 1/4 cup fat-free feta cheese
  2. 2 tablespoons fat-free blue cheese dressing
  3. 2 whole roasted red peppers, divided in half, with each half cut into strips
  4. 4 teaspoons olive oil
  5. Freshly ground black pepper, to taste
  6. 2 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.

Nutritional analysis per serving

Serving size :one-half roasted pepper

  • Total carbohydrate 7 g
  • Dietary fiber 1.5 g
  • Sodium 195 mg
  • Saturated fat 2 g
  • Total fat 7 g
  • Cholesterol 8 mg
  • Protein 2 g
  • Monounsaturated fat 4 g
  • Calories 99
Feb. 01, 2011