Bell Pepper Salad
Source: The Light & Easy Diabetes Cuisine by Betty MarksPosted by Nancy O'Brion
Special: Vegetables, Side dishes
Yield: 4 servings
1 md Sized red bell pepper
1/2-c Creamy garlic dressing
1 md Sized green bell pepper
1/4 ts Black pepper
1 md Sized yellow bell pepper
2 ts Capers rinsed, drained
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: 0
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