Beef and Red Pepper Pesto Salad

Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 30 mins


Red Pepper Pesto:
2large red bell peppers
1/3cup chopped walnuts
2 garlic cloves, minced
2tablespoons extra virgin olive oil
1/2teaspoon salt
4cups arugula
1/3cup ricotta salata or crumbled feta cheese
1/2cup croutons
1pound steak, grilled and thinly sliced


  1. Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
  2. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
  3. Combined arugula, ricotta and croutons in a large salad bowl or platter. Place steak on top. Spoon pesto over steak.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 410
  • Fat 24g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 11g
  • Cholesterol 100mg
  • Sodium 530mg
  • Potassium 730mg
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 4g
  • Protein 37g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 180%
  • Calcium 10%
  • Iron 25%