Barcelona-Style Peppers
13 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 137 |
| pro | 1 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 491 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 43 |
| vit C | 327 |
| folate | 9 |
The combination of tastes in this side salad makes it robust yet sweet. Caper berries, which are large capers with the stems on, would add an elegant flourish.
Ingredients
Preparation
Broil red peppers 6 inches (15 cm) from heat, turning often, until charred, about 20 minutes. Let cool; peel off blackened skin. Quarter, core and seed; cut into 1-inch (2.5 cm) wide strips. Arrange on platter. Sprinkle with olives and capers.
In small bowl, whisk together oil, vinegar, sugar, salt and pepper; drizzle over salad. (Make-ahead: Cover and refrigerate up to 24 hours.)
In small bowl, whisk together oil, vinegar, sugar, salt and pepper; drizzle over salad. (Make-ahead: Cover and refrigerate up to 24 hours.)
Source : Canadian Living Magazine: March 2007
- Keywords : Salad; Red pepper; Capers; Make-Ahead; Green olives;
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