“At just shy of 90 calories, a serving of this summertime side dish manages to squeeze in three times the RDA of vitamin C. It's also a good source of vitamin A and potassium, which are both good for heart health. This colorful salad works well with almost every main course, but it's a perfect match for grilled chicken breast or pork tenderloins”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast peppers over a gas flame, under a broiler or on a grill until the outside
  2. is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
  3. and let stand for about 5 minutes. When cool enough to handle, peel off skins,
  4. discard cores, seeds and veins, and cut into long, thin strips. Stir all
  5. ingredients together in a serving bowl. Let stand at room
  6. temperature until ready to serve.

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