Bell Pepper Salad
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4 sweet ones
1 md Size red bell pepper; 1/2 c Creamy Garlic Dressing;
1 md Size yollow bell pepper; 1/4 ts Black pepper;
1 md Size green 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
paper bag and set aside. When peppers cool, peel, core, seed and cut
into strips. Arrange peppers on a platter, allternating colors so
they form a petal, and spoon dressing over them. Sprinkle with
black pepper. Garnish with capers and serve warm or chilled.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE; CAL: 30; CHO: Omg;
PRO: 2g; SOD: 67gm; FAT: 0g
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
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