Light Salad
At least 1 hour before serving, marinate the garlic in the oil. Then cup the peppers into long thin strips, removing all the ribs and seeds. Rinse, drain, and chill the lettuce. Chill the salad bowls. Shake the vinegar with the garlic oil. To serve place the lettuce leaves in the bowls add the peppers and lace with the vinaigrette.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 175 | ||
Calories from Fat: 163 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 161.1mg | 4 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 1.9g | ||
Protein 1.1g | 2 % | |
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: 175
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