Moroccan Tomato and Pepper Salad

60 minutes Prep: 15 minutes Cook: 15 minutes

70 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	medium	green bell pepper
1	medium	tomato	blanched, peeled, seeded, and diced
1/2	medium	cucumber	pared, seeded, and diced
1	tablespoons	lemon juice	plus 1 1/2 teaspoons
1	tablespoon	water
2	teaspoons	olive oil
1 1/2	teaspoons	parsley leaves	minced fresh
1/2	teaspoon	green chili pepper	seeded, minced
1/4	teaspoon	paprika
1/8	teaspoon	cumin	ground
1/8	teaspoon	garlic	fresh, minced

Directions

On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.

Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl.

Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.

In measuring cup or small bowl combine remaining ingredients; mix well.

Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes.

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Nutrition Facts

Serving Size 192g

Amount per Serving

Calories 70 63% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	9%
Sugars 4.0g
Protein 1.0g	3%

Vitamin A	20%		Vitamin C	105%
Calcium	2%		Iron	4%

* 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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