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Moroccan Tomato and Pepper Salad















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


1 medium green bell peppers
1 medium tomatoes
blanched, peeled, seeded, and diced
½ medium cucumbers
pared, seeded, and diced
1 tablespoons lemon juice
plus 1 1/2 teaspoons
1 tablespoon water
2 teaspoons olive oil
1 ½ teaspoons parsley leaves
minced fresh
½ teaspoon green chili peppers
seeded, minced
¼ teaspoon paprika
teaspoon cumin
teaspoon garlic
fresh, minced


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 7063% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 20% Vitamin C 105%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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