Mt olive Roasted Red Peppers (12 oz.) – 0930000480   (Pak Of 2 )

Recipe 1: Roasted Red Pepper and Feta Salad
Ingredients:
- 2 cups mixed salad greens
- 1 cup Mt. Olive Roasted Red Peppers, drained and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste

Instructions:
1. In a large salad bowl, combine the mixed salad greens, sliced roasted red peppers, crumbled feta cheese, and chopped Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the salad dressing over the salad and toss gently to combine.
4. Serve immediately as a refreshing and tangy salad.

Recipe 2: Grilled Chicken and Roasted Red Pepper Sandwich
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 4 slices of Swiss cheese
- 4 Mt. Olive Roasted Red Peppers, drained
- 4 hamburger buns
- 4 tablespoons mayonnaise
- Lettuce and tomato slices (optional)

Instructions:
1. Preheat grill to medium-high heat. Season the chicken breasts with salt and pepper on both sides.
2. Grill the chicken breasts for about 6-8 minutes on each side, or until cooked through. Place a slice of Swiss cheese over each chicken breast during the last minute of grilling to melt.
3. Spread 1 tablespoon of mayonnaise on the bottom half of each hamburger bun.
4. Place a grilled chicken breast on each bun, followed by a roasted red pepper.
5. Add lettuce and tomato slices, if desired, and cover with the top bun.
6. Serve immediately as a delicious and flavorful grilled chicken sandwich.

Recipe 3: Roasted Red Pepper and Hummus Wrap
Ingredients:
- 4 large flour tortillas
- 1 cup Mt. Olive Roasted Red Peppers, drained and sliced
- 1 cup store-bought or homemade hummus
- 1 cup baby spinach leaves
- 1/4 cup crumbled feta cheese
- Salt and pepper, to taste

Instructions:
1. Lay out one flour tortilla and spread 1/4 cup of hummus over the entire surface.
2. Arrange a handful of baby spinach leaves on top of the hummus, followed by a few slices of roasted red peppers.
3. Sprinkle with some crumbled feta cheese and season with salt and pepper.
4. Roll up the tortilla tightly, folding in the sides as you go, to form a wrap. Repeat with the remaining tortillas.
5. Slice each wrap diagonally into halves or quarters for easier handling.
6. Serve immediately as a satisfying and flavorful vegetarian wrap.