Bell Pepper Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Sized red bell pepper,
1 medium: Sized green bell pepper,
1 medium: Sized yellow bell pepper,
1/2 cup: Creamy garlic dressing,
1/4 tsp: Black pepper,
2 tsp: Capers, rinsed, drained
Directions:
Preheat broiler. Place bell peppers under broiler and lightly char,
turning to grill all sides. Remove from broiler to a paper bag.
Close bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, alternating colors so that
they form a petal, and spoon dressing over them. Sprinkle with black
pepper. Garnish with capers and serve warm or chilled. Food Exchange
per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO:
2g; SOD: 67mg; FAT: 0g
Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to
you and yours via Nancy Obrion and her Meal-Master
Source from luhu.jp
turning to grill all sides. Remove from broiler to a paper bag.
Close bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, alternating colors so that
they form a petal, and spoon dressing over them. Sprinkle with black
pepper. Garnish with capers and serve warm or chilled. Food Exchange
per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO:
2g; SOD: 67mg; FAT: 0g
Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to
you and yours via Nancy Obrion and her Meal-Master
Source from luhu.jp