Bell Pepper Saladdiabetic, salads, vegetables 1 medium size red bell pepper 1 medium size yollow bell pepper 1 medium size green bell pepper 1/2 cup creamy garlic dressing 1/4 teaspoon black pepper 2 teaspoon capers; rinsed drained Preheat broiler. Place bell peppers under broiler and lightly char. turning to grill all sides. Remove from broiler to a paper bag. Close paper bag and set aside. When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, allternating colors so they form a petal, and spoon dressing over them. Sprinkle with black pepper. Garnish with capers and serve warm or chilled. Food Exchanges per serving: 1 VEGETABLE EXCHANGE; CAL: 30; CHO: Omg; PRO: 2g; SOD: 67gm; FAT: 0g Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
