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Easy Roasted Pepper Salad

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

0 min

Ready

3 hrs
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

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

Ingredients

Amount Measure Ingredient Features
6 each sweet bell peppers
of different colours
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1E+1 ml garlic
minced
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15 ml shallots
finely minced
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1 pinch thyme
* Camera
15 ml dijon mustard
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1E+1 ml anchovy paste
* Camera
45 ml balsamic vinegar
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79 ml olive oil
fruity
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1 pinch black pepper
* Camera

Directions

Cut the peppers into strips ⅓ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 20461% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 64mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 8% Vitamin C 570%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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