Bell Pepper, Basil and Pine Nut Salad
- Prep Time: 10
- Total Time: 10
- Yield: Serves 6
- Category: salad
- Diet: Gluten Free
Ingredients
Units
6 roasted bell peppers, cut into 2” pieces
1 cup ricotta cheese
1 bunch basil chiffonade
1/2 cup flat-leaf parsley, chopped
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1/4 cup pine nuts, toasted
Instructions
Place the peppers on a serving dish. Top with spoonfuls of ricotta and then the basil and parsley. Drizzle olive oil over top and season with sea salt and black pepper. Sprinkle pine nuts on top. Serve.