For the best flavour, let this robust yet sweet salad stand for an hour or two before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Method
Place red peppers on greased grill over medium-high heat or under broiler; close lid and grill, turning often, until charred all over, about 20 minutes. Let cool enough to handle. Peel off blackened skin. Quarter, core and seed; cut into 1-inch (2.5 cm) wide strips.In bowl, whisk together oil, vinegar, salt, pepper and cumin; add peppers and toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per each of 8 servings: about
- Sodium 73 mg
- Protein 1 g
- Calories 50.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 5 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 27.0
- Vitamin C 203.0
