Easy Roasted Pepper Salad

3 hours Prep: 15 minutes Cook: 0 minutes

204 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	each	sweet bell peppers	of different colours
2	teaspoons	garlic	minced
1	tablespoon	shallots	finely minced
1	pinch	thyme
1	tablespoon	dijon mustard
2	teaspoons	anchovy paste
3	tablespoons	balsamic vinegar
1/3	cup	olive oil	fruity
1	pinch	black pepper

Directions

Cut the peppers into strips 1/3-in wide, and drain in a colander.

Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend.

Slowly whisk in the olive oil in a slow stream, beating until emulsified.

Stir in the peppers, and refrigerate for at least 2 hours.

Remove from the refrigerator 1 hour before serving.

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Categories this recipe belongs to

Salad

Nutrition Facts

Serving Size 211g

Amount per Serving

Calories 204 61% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 64mg	3%
Total Carbohydrate 14.0g	5%
Dietary Fiber 2.0g	7%
Sugars 1.0g
Protein 8.0g	16%

Vitamin A	8%		Vitamin C	570%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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