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Tomato & Green Pepper Salad, Fez Style

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

?

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 each green bell peppers
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4 large tomatoes
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1 each garlic cloves
crushed
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1 pinch paprika
sweet
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¼ teaspoon cumin
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2 tablespoons olive oil
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1 tablespoon lemon juice
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ each lemon
preserved
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Ingredients

Amount Measure Ingredient Features
3 each green bell peppers
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4 large tomatoes
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1 each garlic cloves
crushed
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1 pinch paprika
sweet
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1.3 ml cumin
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3E+1 ml olive oil
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15 ml lemon juice
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2.5 ml salt
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1.3 ml black pepper
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0.3 each lemon
preserved
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Directions

Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred.

Place in a towel and set aside to cool.

When cool, slip off the skins, core and seed.

Cut into small pieces and set aside.

Skin the tomatoes and cut out the core.

Slice each tomato in half crosswise and squeeze gently to remove the seeds.

Cut the flesh into small pieces.

Mix peppers and tomatoes in a glass serving dish and add all remaining ingredients except the preserved lemon.

Mix well. Rinse preserved lemon under running water and cut away the pulp.

Cut the peel into cubes and sprinkle over the salad.

Serve cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 11257% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 307mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 5g
Vitamin A 37% Vitamin C 164%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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