Kale Radish Salad with Roasted Yellow Bellafina Pepper Chive Pesto Vinaigrette

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Recipe: 4 – 6 servings

1 Cup (about a half recipe) Roasted Yellow Bell Pepper Chive Pesto*
1 1/2 Tablespoon Champagne Vinegar
1 Tablespoon Lemon Juice – freshly squeezed
1/2 Teaspoon Sea Salt
1 Head Kale (about 7 cups) – chopped into thin strips
1 Tablespoon Extra Virgin Olive Oil
2 Cups French Breakfast Radishes – thinly sliced
1/2 Cup Carrot (about half a carrot) – shredded
1/2 Cup Red Cabbage – minced
2-3 Yellow Bellafina Peppers – diced
Toasted Walnuts (optional)


Make the pesto, (you can make a half batch or make the whole batch and have it on some toasted french bread along side of the salad!)

Mix pesto with the vinegar, lemon juice, and salt.

Wash kale and tear off main rib by holding the end of the stem and sliding off the leaves then chop in to thin strips

In a large bowl, add kale with the olive oil and massage the oil into the kale.

Add radishes, carrots, cabbage and Bellafina peppers to kale. Mix together then thoroughly mix in the pesto vinaigrette.

Top with toasted walnuts right before eating or they will become soft.

*Roasted Yellow Bell Pepper Chive Pesto:

Recipe – Approx 2 Cups

2-3 Yellow Bellafina Peppers
1 Cup Chives
1 Cup Raw Walnuts
3/4 Cup Aged Asiago Cheese
1/4 Cup Extra Virgin Olive Oil
1-2 Cloves Garlic
2 Tablespoons Fresh Squeezed Lemon Juice
1 Teaspoon Balsamic Vinegar
1/2 Teaspoon Sea Salt


Roast the Peppers

Cut chives about 1 inch sections so you can measure it.

Finley shred cheese and measure everything then add to a food processor or blender and puree. Scrape the sides at least one time.

Adapted from a recipe from cali-zona.com