Recipe courtesy of Michele Urvater
Roasted Red Pepper Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 11
- Sodium
- 665
- Total: 15 min
- Prep: 15 min
Ingredients
2 cups roasted red peppers cut into 1-inch pieces
2 cups finely diced celery
2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute
2 cups freshly cooked or thawed frozen corn kernels
2 cloves parboiled garlic, minced
1/2 cup mayonnaise, low fat or not
Lemon juice to taste
Dijon mustard to taste
Salt and freshly ground black pepper to taste
Directions
- Combine the peppers, celery, zucchini and corn.
- Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
- Combine vegetables with dressing.