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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Method
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.)
Nutritional facts Per serving: about
- Sodium 491 mg
- Protein 1 g
- Calories 137.0
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 43.0
- Vitamin C 327.0
