PEACH & PEPPER SALAD
At just shy of 90 calories, a serving of this summertime side dish manages to squeeze in three times the RDA of vitamin C. It's also a good source of vitamin A and potassium, which are both good for heart health. This colorful salad works well with almost every main course, but it's a perfect match for grilled chicken breast or pork tenderloins
Provided by Chef Otaktay
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roast peppers over a gas flame, under a broiler or on a grill until the outside
- is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
- and let stand for about 5 minutes. When cool enough to handle, peel off skins,
- discard cores, seeds and veins, and cut into long, thin strips. Stir all
- ingredients together in a serving bowl. Let stand at room
- temperature until ready to serve.
Nutrition Facts : Calories 100.8, Fat 4, SaturatedFat 0.5, Sodium 147.6, Carbohydrate 17, Fiber 3.1, Sugar 11.7, Protein 2
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