Bell Pepper Salad
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4 servings
1 md Sized red bell pepper; 1/2 c Creamy garlic dressing
1 md Sized green bell pepper; 1/4 ts Black pepper;
1 md Sized yellow bell 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
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