High in Vitamin A
Preheat the oven to 200?C
Place the Butternut and Peppersin a large roasting pan and set aside while making the dressing
In a bowl mix the oil with the lemon juice, water and spices. Add the sugar and mix well.
Pour the dressing over the Butternut and Peppers and mix well to evenly coat with the dressing
Place in the oven and roasr for 90 minutes, cover with tin foil for the first 30 minutes
Mix in the freshly chopped herbs
Arrange the salad leavesin a shallow serving bowl, add the butternut and peppers and toss lightly. Season with salt and fresly ground black pepper.
Serve cold.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 102 | ||
Calories from Fat: 17 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.8mg | 1 % | |
Potassium 650.5mg | 17 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 17.2g | ||
Protein 2.5g | 4 % | |
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: 102
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