Recipe of the Week: Bell Pepper Chopped Salad

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.

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

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. 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

Fat 9 gm (from olive oil and olives)

Fiber 3 gm

Cholesterol 0 mg

Sodium 450 mg

Have a fruit and veggie filled weekend!

(photo courtesy of pin add)