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Roasted Tricolor Pepper Salad Recipe
|Sweet red pepper||1|
|Olive oil||25 Milliliter (About 2 Tablespoon)|
|Lemon juice||15 Milliliter (About 1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Dijon mustard||1⁄2 Teaspoon|
|Pepper||1 Milliliter (About 1/4 Teaspoon)|
|Shredded fresh basil||25 Milliliter (About 2 Tablespoon)|
Serving size: Complete recipe
Calories 354 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.8%
Saturated Fat 3.8 g19%
Trans Fat 0 g
Cholesterol 1.2 mg0.4%
Sodium 293.7 mg12.2%
Total Carbohydrates 27 g9%
Dietary Fiber 6.9 g27.8%
Sugars 9.9 g
Protein 5 g10.1%
Vitamin A 121.8% Vitamin C 878.2%
Calcium 9.3% Iron 14.8%
*Based on a 2000 Calorie diet
Place peppers in brown paper or plastic bag; set aside 10 minutes.
Remove skin from peppers; cut in half and discard seeds and stems.
Cut away thick ribs from insides.
Cut peppers into 1/2 in (1 cm) strips; arrange on serving platter.
In small bowl, whisk together olive oil, lemon juice, garlic, mustard, pepper and salt.
Pour dressing over peppers; sprinkle with basil leaves.