Piquillo Pepper and Walnut Salad

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  • Each serving
  • 160 cal
  • 15g fat (2g sat)
  • 5mg chol
  • 350mg sodium
  • 3g carb
  • 1g fiber
  • 1g sugars
  • 4g protein


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup (1 1/2 ounces) toasted walnut pieces
  • Freshly ground black pepper
  • 1 (7-ounce) jar piquillo peppers
  • 16 boquerones (marinated white anchovies)
  • 1 small red onion, finely sliced
  • Handful of fresh herbs, such as mint, chervil or flat-leaf parsley


Mix olive oil, vinegar and walnuts together. Season with freshly ground pepper.

Cut piquillo peppers into 1/2-inch slices. Combine peppers in a bowl with anchovies, sliced onions and herbs. Pour dressing over pepper mixture, toss and serve.

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