Low Salt Recipe

Bell Pepper and Mushroom Saute
Low Salt/Sodium Recipe

Ingredients:
1 tablespoon olive oil
One large red bell pepper, cored, seeded and cut into 1 inch squares
One large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1-inch squares
1/2-pound fresh mushrooms, sliced
1-1/2 teaspoon tarragon or 1-tablespoon fresh, chopped

Directions:
Heat oil in a heavy nonstick skillet over medium heat. Saute bell peppers and mushrooms 7 to 8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute. Recipe makes 8 low salt/low sodium servings.

Nutrition facts per serving:
Calories: 61
Calories from fat: 48 percent
Total Fat: 3.6g
Cholesterol: 3mg
Protein: 1.9g
Total Carbohydrate: 6.9g
Dietary Fiber: 1.9g
Sugar: 2.0g
Sodium: 3mg
Dietary Exchanges: Vegetable 1.3, Fat 0.6