Archive for August, 2010

Roasted Pepper and Olive Salad

Sunday, August 1st, 2010

A salad with a light, fresh taste and the dressing is included in the recipe. The dressing of course contains no vinegar.If you include the optional nuts it also contains protein.

Ingredients:

2 tbsp lemon juice

1/4 cup pine nuts, or walnuts, optional

2 cups bottled roasted red bell peppers

1 lb packaged salad

3 tbsp cilantro, or parsley, chopped

1/4 cup Kalamata olives, or green olives, pitted and chopped

1 tsp sugar

1/3 cup olive oil

Cooking Directions:

Combine packaged salad, roasted peppers, olives, and cilantro in a bowl. Combine remaining ingredients and salt  to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pepper mixture and toss. Top with pine nuts or walnuts if desired.

Servings: 4

Nutrition Facts

Nutrition (per serving): Calories 260; % Calories From Fat 86.5%; Total Fat 25g; Saturated Fats 3.1g; Mono-unsaturated Fats 15g; Poly-unsaturated Fats 5g; Cholesterol 0mg; Sodium 85mg; Total Carbohydrates 7.8g; Dietary Fiber 3g; Sugar 3.9g; Protein 2.7g.