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 & set aside to cool. When cool, slip off the skins, core & seed. Cut into small pieces & set aside. Skin the toamtoes & cut out the core. Slice each tomato in half crosswise & squeeze gently to remove the seeds. Cut the flesh into small pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining ingredients except the preserved lemon. Mix well. Rinse preserved lemon under running water & cut away the pulp. Cut the peel into cubes & sprinkle over the salad. Serve cool.
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|Serving Size: 1 Serving (1130g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 82 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 50.6mg||2 %|
|Potassium 2459.9mg||65 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 35.3g|
|Protein 10.3g||15 %|
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Calories per serving: 286
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