3 Pepper Salad Recipe
Ingredients
- 1 x Yellow pepper
- 1 x Red pepper
- 1 x Green pepper
- 1 Tbsp. Extra virgin olive oil
- 11/2 tsp Balsamic vinegar
- Basil sprigs
Directions
- Roast peppers by placing whole pepper on a broiler sheet or possibly a grill. Turn frequently till all sides are blackened. Place peppers in a brown paper bag or possibly a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin. Slice and arrange in a colorful display on a platter. Drizzle with extra virgin olive oil, balsamic vinegar and garnish with basil sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 238g | |
| Calories 195 | |
| Calories from Fat 123 | 63% |
| Total Fat 13.96g | 17% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 410mg | 12% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.8g | 7% |
| Protein 1.96g | 3% |
