Bell pepper salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Sized red bell pepper; |
| 1 | medium | Sized green bell pepper; |
| 1 | medium | Sized yellow bell pepper; |
| ½ | cup | Creamy garlic dressing |
| ¼ | teaspoon | Black pepper; |
| 2 | teaspoons | 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 O'brion and her Meal-Master