Yellow Pepper and Red Tomato Salad
Low Salt-Sodium Recipe
By Fitness and Freebies
To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop salad.
Recipe Ingredients
2 tablespoons white wine vinegar
1 tablespoon thinly sliced green onion or snipped fresh chives
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon sugar
1/2 teaspoon Dijon style mustard
3 large yellow sweet peppers, thinly sliced into rings (about 3 cups)
3 large red tomatoes, sliced
Spinach leaves
2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)
Recipe Directions
For dressing, in a screw-top jar combine olive oil or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired. In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Chill, if desired.
To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop salad.
Nutrition information per serving:
Recipe makes 4 to 6 servings
Calories: 182
Total Fat: 13g
Saturated fat: 5g
Cholesterol: 16mg
Protein: 7g
Carbohydrates: 12g
Fiber: 3g
Sodium: 331mg
See also:
Baked Tomatoes
Three-Tomato Tart
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