Barcelona-Style Peppers

Author: Canadian Living

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

  • 4 sweet red peppers
  • 6 green olives slivered
  • 1 tablespoon drained rinsed caper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon wine vinegar
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 43.0
  • Vitamin C 327.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Barcelona-Style Peppers

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