Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Red Pepper Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 103
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 119
Ingredients
2 roasted red peppers, peeled, seeded and sliced
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano
Salt and fresh ground pepper
Directions
- In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread.