Roasted Red Pepper & Manchego Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
The flavors of this salad are inspired by one of my most memorable meals: a roadside picnic in the Spanish countryside consisting of roasted red peppers and Spanish cheese.
  • Spinach or mixed greens
  • Roasted red peppers
  • Roasted asparagus
  • Cherry tomatoes, halved
  • Manchego, Idiazabal or another Spanish cheese
  • 4 Tbsp white or red wine vinegar
  • 2 Tbsp balsamic vinegar
  • Squirt of lemon juice, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp powdered Parmesan cheese
  • 1 tsp Worcestershire sauce
  • Salt, to taste
  • Pepper, to taste
  1. Mix all of the ingredients except for the olive oil and the Parmesan cheese.
  2. Gradually add the the Parmesan cheese and then the oil as you whisk the vinaigrette to help make a smooth dressing.
Roasted Red Peppers
  1. Wash the peppers and place them on a foil-lined baking sheet.
  2. Bake the peppers at 400 degrees for 45 minutes-1 hour, turning them periodically
  3. so that all sides roast evenly. The skin will start to crackle and even burn in some spots.
  4. Remove the roasted peppers from the oven, place them in a paper bag and roll down the top of the bag.
  5. Let the peppers rest for 10 minutes in the bag. (This step will make it easier to remove the skins.)
  6. Remove the peppers, cut off the ends and peel off the skins.
Roasted Asparagus
  1. Cut the asparagus spears into 1-2 inch pieces.
  2. Spread them on a baking sheet and drizzle about 1 tablespoon olive oil over the top of them.
  3. Sprinkle salt and pepper over the top and then toss the pieces on the pan to ensure that they are all seasoned and lightly coated with the oil.
  4. Roast the asparagus in the oven at 400 degrees for 7-10 minutes, stirring them halfway through.
  5. The asparagus will be a bright green and should be al dente (tender yet firm).
  1. Toss all of the salad ingredients together.
  2. Add the vinaigrette to taste.
Recipe by Itsy Bitsy Foodies at