Title: BELL PEPPER SALAD
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings
1 md Sized red bell pepper;
1 md Sized green bell pepper;
1 md Sized yellow bell pepper;
1/2 c Creamy garlic dressing
1/4 ts Black pepper;
2 ts Capers; rinsed, drained
Preheat broiler. Place bell peppers under broiler and
lightly char, turning to grill all sides. Remove from
broiler to a paper bag. Close bag and set aside. When
peppers cool, peel, core, seed and cut into strips.
Arrange peppers on a platter, alternating colors so
that they form a petal, and spoon dressing over them.
Sprinkle with black pepper. Garnish with capers and
serve warm or chilled. Food Exchange per serving: 1
VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO:
2g; SOD: 67mg; FAT: 0g
Source: Light and Easy Diabetes Cusisine by Betty Marks
Brought to you and yours via Nancy O'brion and her
Meal-Master
