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Name: Pepper and Bread Salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 tb Fresh thyme leaves, minced; 1 Green onion, minced; 1 Sweet red pepper; 2 1/2 tb olive oil; 1 ts Prepared Dijon mustard; 1 Celery stalk,; 2 1/2 tb Capers; Black Pepper freshly ground; 2 c Bread cubes, packed; 2 ts Sherry vinegar

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INGREDIENTS

1 tb Fresh thyme leaves, minced
1 Green onion, minced
1 Sweet red pepper
2 1/2 tb olive oil
1 ts Prepared Dijon mustard
1 Celery stalk,
2 1/2 tb Capers
Black Pepper ; freshly ground
2 c Bread cubes, packed
2 ts Sherry vinegar

Servings

INSTRUCTIONS

Spear pepper with fork and hold over open flame until it blisters all over. Place in plastic bag and set aside until skin loosens, about 30 minutes. Meanwhile, place bread cubes in colander and hold under cold water to dampen. Squeeze bread dry. Place in salad bowl. Add capers, thyme, green onion and celery. Using sharp paring knife, peel skin off pepper. Core and dice into half-inch pieces. Add to bread salad. Stir together oil, vinegar, mustard and pepper to taste in small cup. Pour over salad and toss well. NOTE: A good quality, crusty French bread is essential for this salad. It should be at least one day old. If still soft, place bread cubes on baking sheet and toast at 350 degrees for 5 to 10 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (79g)
Recipe Makes: 2 Servings

Calories: 59
Calories from Fat: 40 (68%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 321.5mg		11 %
Potassium 132.4mg		3 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 2.6g
Protein 0.9g		1 %
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.

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Calories per serving: 59

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