Yellow Pepper and Red Tomato Salad
Low Sodium Recipe
To serve Yellow Pepper and Red Tomato Salad, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop salad.
2 tablespoons white wine vinegar
1 tablespoon thinly sliced green onion
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
3 large red tomatoes, sliced
2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)
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.
Recipe makes 5 servings
Calories: 182; Total Fat: 13g; Saturated fat: 5g; Cholesterol: 16mg; Protein: 7g; Carbohydrates: 12g; Fiber: 3g; Sodium: 331mg