Try this Multicolored Pepper Salad recipe, or contribute your own.
Suggest a better descriptionSource: Barbara Kafkas Microwave gourmet + Wendy Baker Arrange the peppers, by colors around a glass pie pan. cover with sliced onions and other ingredients. Cover tightly with plastic wrap and microwave on high for 6 minutes. Serve hot, warm or chilled on salad plates with lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse preparing it the day before and letting it sit out in the morning to serve at room temperature. Note: I find this serves four with the other slald ingredinets (lettuce, etc.) If you double it, cook for a little extra time7-9 minutes, start with 7 and check and ad time by i minute intervals. The peppers should not be "cooked". just somewhat limp, but still colorful Posted to JEWISH-FOOD digest by "W. Baker"
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 87 | ||
Calories from Fat: 84 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 34mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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