Bell Pepper Saladdiabetic, side dish, vegetables 1 medium sized red bell pepper 1 medium sized green bell pepper 1 medium sized yellow 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 bag and set aside. When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them. Sprinkle with black pepper. Garnish with capers and serve warm or chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 67mg; FAT: 0g Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master |
