At just shy of 90 calories, a serving of this summertime side dish manages to squeeze in three times the RDA of vitamin C. It's also a good source of vitamin A and potassium, which are both good for heart health. This colorful salad works well with almost every main course, but it's a perfect match for grilled chicken breast or pork tenderloins
Provided by Chef Otaktay
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast peppers over a gas flame, under a broiler or on a grill until the outside
- is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
- and let stand for about 5 minutes. When cool enough to handle, peel off skins,
- discard cores, seeds and veins, and cut into long, thin strips. Stir all
- ingredients together in a serving bowl. Let stand at room
- temperature until ready to serve.
Nutrition Facts : Calories 100.8, Fat 4, SaturatedFat 0.5, Sodium 147.6, Carbohydrate 17, Fiber 3.1, Sugar 11.7, Protein 2
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love