Recipe of the Week: Bell Pepper Chopped Salad
Thursday, July 05, 2007
Andrea Giancoli, MPH, RD
Now that sweet yellow bell peppers are more abundant and slightly more affordable I thought I'd pull out this recipe we used to make for the Ask the Dietitian at Farmers' Market program. Thank you to the Los Angeles County Nutrition Program for providing this refreshing summer salad.
Bell Pepper Chopped Salad
Ingredients
Dressing:
2 Tablespoons fresh lemon juice
1 1/2 tsp. Sugar
1 small garlic clove, minced
1/2 tsp. Salt
1/4 tsp. Freshly ground black pepper
3 Tbs. Olive oil
2 Tablespoons fresh lemon juice
1 1/2 tsp. Sugar
1 small garlic clove, minced
1/2 tsp. Salt
1/4 tsp. Freshly ground black pepper
3 Tbs. Olive oil
Salad:
1 English cucumber or 3 small Persian cucumbers, diced
2 medium tomatoes, diced (try heirloom or vine-ripened)
1 yellow bell pepper, diced
1/3 cup sliced green onions
1/2 cup minced fresh parsley
1/2 cup olives, pitted and quartered (or buy already chopped canned olive rings)
Instructions:
1 English cucumber or 3 small Persian cucumbers, diced
2 medium tomatoes, diced (try heirloom or vine-ripened)
1 yellow bell pepper, diced
1/3 cup sliced green onions
1/2 cup minced fresh parsley
1/2 cup olives, pitted and quartered (or buy already chopped canned olive rings)
Instructions:
1. Whisk together lemon juice, sugar, garlic, salt and pepper in a large bowl.
2. Add oil in a stream, whisking until combined.
3. Toss salad ingredients with dressing.
Makes 4 servings
Nutrition Facts:
Calories 120
Calories 120
Fat 9 gm (from olive oil and olives)
Fiber 3 gm
Cholesterol 0 mg
Sodium 450 mg
Have a fruit and veggie filled weekend!
Have a fruit and veggie filled weekend!
(photo courtesy of pin add)
0 Comments:
Post a Comment
<< Home